Banana Bread

I love banana bread!! But not just any banana bread... It's gotta be soft, and moist, and almost melt in your mouth. And, when I first started making this amazing little loaf, it was the opposite of all of that lol. I mean, it was still tasty, but you needed to slather on the butter just to get it down. Also, not a bad thing lol but I knew there had to be more.

A friend one hinted many years ago that they added sour cream to their's to make it soft. And yes - that works. And it save my banana bread for many years.

But recently I've changed it up again. The ingredients make it super moist and fluffy, and the way you bake it makes it rise up and fill the pan! I think I have finally found my favourite banana bread!

Here you go...

Preheat your oven to 375°F. The higher heat is one of the secrets that will help it rise and fluff up.

Next put your flour, baking soda and salt into a bowl and run your hand mixer through it to fully mix them together. In a separate bowl, cream your room-temp butter and sugar until they are nice and fluffy - maybe 2-3 minutes.

Add in your room-temp eggs. Room temperature is very important because eggs that are too chilled will not blend together as nicely. Second hint on a fluffy bread. (I've been known to walk around with a couple of eggs in my pocket to warm them up lol. I have not, however, sat down with on ;o)

Next fold in the bowl of dry ingredients until just blended. And add all of the remainder of the ingredients - just until blended.

Here's where the ingredient tricks come into full swing! Pineapple - drained - will give you the moisture. And it doesn't taste like pineapple at all. Buttermilk will add to the rise-n-fluff nature. And 2 bananas will give it that extra banana-y flavour (if you aren't a fan, just bring it down to one). And as a better twist on that sour cream suggestion, use 0% Plain Greek Yoghurt.

Next, well-grease a mini loaf pan for two loaves. Go ahead and grease the top too because the batter will bake out over the edge a bit. Once buttered, dust the pan with flour (hint: I use a sifter for this - makes a nice even coating).

And here's the final trick - fill those two mini loaf pans to the brim!! I now, I know - we usually fill these 2/3rds of the way - but trust me ;o)

Now - go ahead and put into your host oven and bake 35 minutes. You can poke them with a branch after (cause toothpicks aren't deep enough lol) and they will still come out a little moist, but that's because the bread is sooooooo moist!

(Look how BIG! Told ya ;o)

Let them cool in the pan for 10-15 minutes to fully set and transfer them to a cooling rack.

Next - cut. Eat. Add butter if you like. Eat again. Eat it all! Ok, ok... try to share! Enjoy!!

When you make your own, don't forget to take a photo and share it online at Facebook, Twitter or Instagram with the hashtag #recipesbyjenn and by tagging @recipesbyjenn. That way, I can see your photos and share them with all my friends! Plus, I get to feature them on this site along with all my other photos!