I love a correctly baked banana bread! I am picky about banana breads! I only use the one same recipe that I always get compliment on! I honestly got it from allrecipes.com! The only difference I did was I added chocolate chips and sometimes substitute the sour cream with greek yoghurt! It’s healthier! Also, if I don’t have an overripe bananas at home, I bake them in a pan in an oven for about 15 minutes at 375. This will make the bananas caramelized and intensify its flavor.
One last thing I learnt in a cooking class is that when you are mixing nuts into a batter, most recipes instructs to put it last: however putting it in the beginning will actually make the nuts release its flavor and making the bread taste better! So that’s what I always do now!
I am going to post the link to the recipe here.
Gulbeden version of the bread:
Original recipe makes 1 – 9×5 inch loaf
1/2 cup butter, melted
1 cup white sugar
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup sour cream/ greek yoghurt
1/2 cup chopped walnuts
1 1/2 medium bananas, sliced
1 1/2 – 2 cups chocolate chips
Preheat oven to 350 degrees F (175 degrees C). Grease a 9×5 inch loaf pan.
In a large bowl, stir together the melted butter and sugar. Add the eggs and vanilla, mix well. Combine the flour, baking soda, walnuts and salt, stir into the butter mixture until smooth. Finally, fold in the sour cream, and bananas and chocolate chips. Spread evenly into the prepared pan.
Bake at 350 degrees F (175 degrees C) for 60 minutes, or until a toothpick inserted into the center of the loaf comes out clean. Cool loaf in the pan for 10 minutes before removing to a wire rack to cool completely.