Nobody likes to bake unless they know for sure that the end result will turn out to be just the most scrumptious and delectable treat they've ever tasted. Alright, maybe by “nobody” I really mean to say I – I don’t like to bake unless the outcome is going to be undoubtedly worth sharing. After a vicious fail at baking David a Snickerdoodle Cake for his birthday (something I was anxiously looking forward to ever since I found out he had a grand taste for cinnamon), I have sworn-off baking, proclaiming that David is the baker of the family and that is final!
Saturday morning I broke my renunciation to baking in order to elongate the lives of two hopeless bananas who were seconds away from meeting their fatal end. Before the boys could throw them into the pit of despair (the trashcan) I whisked them up and carried them to safety. Next step was finding an elite banana bread recipe that would make those bananas proud.
I’m always skeptical when searching the web for recipes; theres just so many options – how can I know which one is the absolute greatest? Due to my skepticism I always wind up typing in the words “best ever” in hopes that they will somehow, magically, bring-to-bay the recipes filled with the easiest to follow directions, the warmth of a mother’s touch, and of course lots of butter! I can’t forget to mention that there’s also two more magical words that will offer the best results – sour cream. Yep, the secret ingredient to banana bread is sour cream. I learned this in middle school from one of my best friends’ moms (Thanks Sylvia!).
After typing in “Best Ever Sour Cream Banana Bread Recipe” I found the one I was looking for at ShockinglyDelicious.com
The Ingredients included:
- 3/4 cup sugar
- 1/2 cup vegetable oil (I used butter because butter make everything better)
- 2 eggs
- 1 cup mashed ripe bananas; about 3 medium
- 1/3 cup Sour Cream, or you can even use Greek yogurt
- 2 teaspoons vanilla extract
- 1/4 teaspoon salt
- 1 teaspoon baking soda
- 1 1/2 cups all-purpose flour
- Garnish: Coarse grained sugar sprinkles for the top before baking (I did a crumb topping instead for extra goodness)
Side Note: I was really tempted to add chocolate chips because who doesn’t love melty chocolate in each warm, bready bite, but I stuck to the recipe (sort of) to ensure a proper result. Next time I’m definitely adding the chocolate though!
Crumb Topping Ingredients
- ¾ cup all purpose flour
- ½ cup packed light brown sugar
- ½ tsp ground cinnamon
- ¼ cup butter or margarine, melted
The crumb topping was a great alternative to the simple sugar finish, I might add!
I looked up why sour cream makes banana bread tastier and found that it helps retain moisture during and after the baking process. There are some that say plain yogurt does a better job, keeping the loaf from getting heavy, as sour cream can do this. I guess I’ll have to try it for myself.
I would also add one more banana. I will admit the recipe called for three, but I questioned this, thinking the bread would be too-heavily banana flavored. Shockingly Delicious was right though, three must be the perfect amount (preferably extra, extra black). I guess I’ll have to try these alterations next time. And yes, there will be a next time.
Although there is room for improvement, the bread was indeed delicious. With a side of freshly brewed coffee, there couldn’t have been a better mid-morning snack (for that specific day at least).
In the end, my baking fears were relinquished for good. I’m on to better and bigger dreams for myself, in concerns of the kitchen. Hopefully next year I’ll be able to take another shot – and be victorious – at that famed Snickerdoodle Cake.
[I’m working on my photography and editing skills. These baking pictures were fun to capture, trying to find the right light and create the exact editing style I’m so very fond of. It’s a work-in-progress!]