They can spark quite the heated debate. Either you like them or you hate them.
Growing up, I remember my Dad never liking bananas. He attributed it to the fact that they grew them in their backyard so he just got sick of eating them.
And since my parents were in charge of grocery shopping, bananas just never quite made it to our home. Except for the times my Mom would buy groceries, and there they would be… sitting in the fruit basket, long, bright yellow, sweet and creamy bananas. Although, they wouldn’t sit there for long as I would eagerly eat them.
If it weren’t for my Mom bringing home bananas, I probably would have never eaten bananas.
BANANAS HAVE NATURAL SWEETNESS
But I just enjoy their inherent natural sweetness and creamy texture.
You’ll never find me making a smoothie without bananas, if I had it my way.
My husband is just like my Dad. He tells me he just doesn’t like the taste or texture of them. I tell him it’s good and healthy for him since it is high in potassium.
But he’s a doting husband and always buys them for our kids and me, and sometimes he’ll have one, just for the sake of health.
My youngest son is a banana monster so we actually don’t have spotty brown bananas around the house very often. But, on this off occasion, I had some brown bananas left over so I made my Fluffy Moist Banana Bread.
THE SECRET INGREDIENTS FOR EXTRA MOISTURE & LIFT
Besides the bananas, it’s got yogurt to give it extra moisture, and acts as a partial oil replacement. My recipe also includes baking powder which gives it additional lift (hence the fluffy), because to be honest, dense banana bread isn’t really my thing.
TO ADD NUTS OR NOT?
I’ve added walnuts to my fluffy moist banana bread for some texture and bite. It’s totally optional though. I know some people detest the texture of adding nuts to banana bread (my son).
You could even add chocolate chips if you want and decrease the amount of sugar by a ¼ cup).
Hope you’ll try my recipe for Fluffy Moist Banana Bread. Tag me on Instagram @siftandsimmer or leave me a comment below. What else do you like to do with spotty brown ripe bananas?
Fluffy Moist Banana Bread
For accuracy and precision in baking recipes, use weight (metric) measurements when available.
- 1 ½ C all-purpose flour
- 2-3 ripe bananas mashed
- 2 large eggs
- ¼ C avocado oil
- ¼ C sour cream or yogurt
- ½ C sugar can decrease to 6 Tbsp if you prefer it less sweeter; also depends on how sweet your bananas are
- ½ tsp baking soda
- 1 tsp baking powder
- 1 tsp vanilla extract
- 1 tsp cinnamon
- ½ C walnuts chopped (optional)
- Preheat oven to 350°F/177°C. Line a 8.5" by 4" loaf pan with parchment paper.
- In a large bowl, add the mashed banana, eggs, and oil. Whisk together.
- Add in the sour cream, sugar, baking soda, baking powder, vanilla extract, and cinnamon.
- Next, add in the chopped walnuts (if using) and gently fold in the flour until just combined. Don't overmix.
- Pour the batter into the prepared pan and tap the pan against the counter few times to release any air bubbles.
- Place into the oven and bake at 350°F/177°C for 60-65 minutes, until a toothpick inserted comes out clean, or with slight crumbs clinging to it.
- Can be stored in an airtight container for up to 3 days at room temperature. Or sliced, individually wrapped and frozen for up to 2 months. Microwave for about 1 minute to heat through before serving from frozen.
The nutritional information provided should be considered as approximate and is not guaranteed. Please use your best judgment to ensure food is safely prepared and/or a good fit for your diet.