Super Moist Banana Bread

In a mixer blend together until creamy:

  • 1/2 cup (1 cube) softned butter (NOT margerine)
  • 1 cup white sugar

Add in:

  • 3 eggs at room tempturate; one at a time
  • 2 tsp vanilla

In a seperate bowl, sift together:

  • 1 2/3 cup flour
  • 1 tsp baking soda
  • 1/2 tsp salt

Gently fold into the butter & sugar mixture, being careful to NOT over mix.

Mix in:

  • 1 cup mashed over-ripe bananas (usually 2 bananas)
  • 1/2 cup sour cream
  • 1/2 cup crushed/chopped pecans (optional)
  • 1/2 cup coconut (please don’t delete or sub out…it really makes a difference)

Pour bread mixture into greased 9″ loaf pan lined with parchment paper.

Generously sprinkle top with organic RAW sugar (different from regular sugar, and again, makes a HUGE difference in how your bread turns out) edge to edge, corner to corner.

Bake in a PRE-HEATED 350° for 1 to 1 1/2 hrs.

Top will crack and be a beautiful crunchy texture (texture is greatly affected by the sugar added to the top)

Cool in the pan on a wired rack.  Turn out, cut and serve.  Doesn’t even need butter ♥

Yield 1 loaf; 10-12 slices




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3 Responses to “Super Moist Banana Bread”

  1. Donna J Skipper-Tisdale Says:



  2. Donna J Skipper-Tisdale Says:



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