Janet's Rich Banana Bread

My go to recipe swapping yogurt in for the sour cream

My tweaks to a very good base recipe: 1. Cut the sugar in half since the bananas already provide much flavor and sweetness. 2. Mash (instead of slice) ripe or overripe bananas. Add 1 or 2 more for extra rich texture and flavor. 3. Greek yoghurt (instead of sour cream) works really well. This adds the necessary acidity to avoid having the alkaline taste of baking soda plus, helps to keep the muffin Moist. 4. Include a teaspoon of baking powder.

We use 3 mashed, instead of 2 sliced bananas and softened butter instead of melted. We also like to sprinkle and coat the pan with a thin layer of sugar and a little on top to give an extra little something.

This recipe is great as it is, the only thing I add is chopped walnuts on the top and I sprinkle white chrystal sugar over the top of the banana bread, and I put it to bake , the sugar will form a crust on the top of the banana bread giving it nice crisp when you eat it.

The best ever

Mash the bananas, dont slice. I use softened cream cheese instead of sour cream.

So good!!!! I made this in my bread maker and used the cake setting. Perfect!

2-banana Banana Bread (only 2! 😁) This is the easiest and yummiest ever. **I mash the bananas...not slice them.**

Add an extra banana and use yogurt instead of sour cream for a better taste: preferably plain yogurt, same amount as sour cream.

Cream room temp butter and sugar, add cinnamon, try 325 deg next time, bananas should be 1 cup.