The Best Banana Bread Recipe!

We Parkinsons love banana bread. It’s (somewhat) healthy, it’s an easy breakfast or a quick snack, and you can add different variety – blueberries for more fruit, chocolate chips for a treat, etc. I’m going to share my all-time favorite banana bread recipe, and (spoiler alert!) it has a double-secret ingredient twist. 

I’ve tried many different banana bread recipes, and once I found this one with the secret ingredient, there was no going back. The secret ingredient that makes it so soft and moist (sorry if you hate that word!) is…. sour cream. But the double secret twist that makes it even healthier is that I substitute sour cream for plain greek yogurt. This is something that I started a few years ago, and now we use plain greek yogurt in place of sour cream for most things, even taco night. Try it before you knock it. They have a very similar flavor and it’s a lot healthier. I do not eat yogurt on its own, it’s just not my thing, probably because I think of greek yogurt as sour cream. And who sits down with a bowl of sour cream and starts spooning that into your mouth? Not me. Anyway, now you know the double secret twist to the best banana bread ever. Give it a try!

Best Banana Bread Ever

<Pan Preparation>
In a small bowl, mix together a small amount of white sugar and cinnamon.
Spray 2 loaf pans with no-stick cooking spray (be sure to get all inside surfaces).
Sprinkle the cinnamon-sugar mixture on bottom and all sides of the loaf pans.
This is an important step that you’ll appreciate later. 🙂

<Ingredients>
1/4 cup and 2 tablespoons butter (melted)
1 1/2 cups white sugar
2 eggs
3 ripe bananas, mashed
8 ounces sour cream (or greek yogurt!)
1 teaspoon vanilla
1 teaspoon cinnamon
1/4 teaspoon salt
1 1/2 teaspoons baking soda
2 1/4 cups all-purpose flour

In a large bowl, mix melted butter and sugar until fluffy. Mix in eggs, mashed bananas, sour cream (or greek yogurt!), vanilla and cinnamon. Mix in salt, baking soda, and flour. Divide into prepared pans.
Bake at 300 degrees for 1 hour, until a toothpick inserted in the middle comes out clean.

I let the loaves cool for a little bit in the pans, and then I loosen them out with a thin spatula on all sides and turn the pan upside down on a cooling rack. The loaves come right out if you did the pan preparation correctly, and the cinnamon-sugar mixture gives a tiny little hint of a sweet crunch to the outside. You’re welcome. I then wrap the loaves in aluminum foil and sometimes give one to another family or keep them both for ourselves. 😉

We enjoy the banana bread for the next couple days, by slicing off pieces as we want them and giving them a little blast in the microwave and a touch of butter. Yum! We finished off our loaves this morning, and my husband had a bit of sadness knowing it was the last ones until I make it again.

Enjoy! Be sure to leave your comments when you try it!

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