Banana's are a sneaky fruit that after only a few days will start to ripen. As I don't like things to go to waste in my kitchen, I either freeze them or make a delicious banana bread recipe. After playing with different textures I found the secret to a good cake is with a cream filling i.e. sour cream, cream cheese, mascarpone or yogurt. This recipe below uses sour cream to give it some density. Bon app!
Time: 1 hr 15min Yields: 10
tbsp butter for mold
1½ cups all-purpose flour
1¼ teaspoons baking soda
¾ teaspoon kosher salt
1 cup dark brown sugar (option to use white sugar if you prefer)
⅓ sour cream (anything close to this texture like yogurt, mascarpone or cream cheese will work as well)
¼ cup (½ stick) unsalted butter, room temperature
2 large eggs
3 large very ripe bananas, mashed (about 1½ cups)
½ cup chopped pecans (optional)
Preheat oven to 350°. Grab your 8½x4½" loaf pan paint tbsp melted butter on base and sides. Line your mold with parchment paper.
Add dry ingredient to a bowl and whisk flour, baking soda, and salt.
Using an electric mixer on medium-high speed or whisk, beat brown sugar, sour cream, and butter in a large bowl until light and fluffy, roughly for 4 minutes or so. Add eggs one at a time, beating to blend after each addition and scraping down sides and bottom of bowl as needed.
Reduce speed to low, add flour mixture, and mix until just combined. Add bananas and mix just until combined. Fold in pecans, if using. Scrape batter into prepared pan; smooth top.
I like my bread moist, so I remove it at 50 min. Another option is to bake until a tester inserted into the center comes out clean. Transfer pan to a wire rack and let bread cool in pan 1 hour. Remove and let rest at cool before slicing to preserve moisture.
Bon appétit mon amis!