Moist Banana Bread Recipes

My wife Lindsey wrote back to my inquiry concerning moist banana bread recipes. I have had this, and I think it might be my favorite. It is VERY good with the chocolate chips! And I recommend it warm.

Here is what she wrote:

I originally got it off the internet, and I believe maybe Emeril Legasse had something to do with its original form, though I’m pretty sure I’ve adapted a few things.

Moistest and Most delicious Banana Bread Ever.

10 Tbs + 1 tsp butter (latter for greasing pan)
1 c. mashed ripe bananas (about 2 large)
1/2 c. sour cream
2 large eggs
1 1/2 tsp vanilla
2 c. cake flour (I often substitute whole wheat for half and it’s still moist and delicious)
3/4 c. + 2 Tbs sugar + extra for sprinkling on top
1 tsp baking soda
3/4 tsp baking powder
1/2 tsp salt
(optional) 1 c. toasted, chopped walnuts
(optional, but soo good) 1 bag semi-sweet chocolate chips

Preheat oven to 350 degrees.

Lightly grease a 9 1/4 x 5 1/4 x 2 1/2 loaf pan with the 1 tsp of butter.

Puree bananas, sour cream, eggs, and vanilla in a food processor.

Sift flour, sugar, baking soda, baking powder, and salt into bowl of electric mixer fitted with a whisk attachment.

Add remaining butter and mix on medium/low speed until blended, about 30 seconds.

Add banana mixture in three batches, scraping bowl and mixing on medium between each addition.

Fold in nuts and/or chocolate chips if desired.

Pour into loaf pan, and sprinkle top with thin layer of sugar.

Bake until lightly browned and bounces back to touch, about 1 hour, 10 minutes.

Remove from oven and cool for about 10 minutes before turning out, and cool completely on wire rack. Or, you know, eat the whole thing while it’s still warm in thick, moist slices, with butter, if that’s your thing.