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In this video I make my favorite banana bread recipe in my new-ish bread machine. (I had 2 bread makers burn out during the pandemic!) The demo is my first time using this machine. The recipe is very flexible and easy to put together. Substitutions are listed below the recipe.
*USE 2LB SETTING ON YOUR BREAD MACHINE
"Sour Cream Banana Bread"
2/3 c. Butter or neutral cooking oil
1-1/3 c. Sugar
2 Eggs
1-1/2 c. Mashed, Ripe Banana
2-1/4 c. Flour
1 t. Baking Powder
1 t. Baking Soda
1/2 t. Salt
1/2 c. Sour Cream or Plain Yogurt
3/4 c. Chopped Nuts, Toasted
Add all ingredients to the bread machine pan with the paddle in place. Use the "Quick Bread" setting on your machine, ( the cycle recommended for non-yeasted breads, ie: baking powder). Using a rubber spatula, scrape down the sides of the pan if necessary during the mixing cycle. When baking is done, let cool in the pan for a few minutes before removing to a cooling rack.
Conventional oven instructions:
In a mixing bowl, cream butter and sugar together; add eggs and bananas, beat until smooth. In a separate bowl, whisk together the flour, baking powder, baking soda and salt. Add dry ingredients to banana mixture, stir to combine, then add sour cream and mix thoroughly. Fold in the toasted nuts and pour into 2 well greased loaf pans; bake at 350F for 45 minutes or until a toothpick inserted in the center comes out clean. Let cool 5 minutes, then remove from pans to a cooling rack. Let cool before slicing.
Substitutions:
You can swap out half or all of the all purpose flour for whole wheat, whole wheat pastry flour or spelt flour.
Swap out half the sugar for brown sugar. Or, use all turbinado sugar.
Buttermilk can be used instead of either sour cream or yogurt.
"Vegan subs":
To replace the eggs, in a small cup mix together 1 T. ground flaxseed with 3 T. water for each egg. (For this recipe this will be doubled to 2 T. flaxseed with 6 T. water.)
Replace the sour cream/yogurt with either a plant based plain yogurt or plant based milk mixed with 1 T. vinegar.
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