Banana Bread x Guy – Let’s Chill

I’ve been baking this banana bread for the past year and everyone who has tried it has fallen in love with it.  I received the recipe from my friend Corina (who is an amazing baker herself) but over time have tweaked it to my own tastes.

The banana bread comes out much sweeter if you use really ripe bananas.  I hate eating bananas that are overly ripe, you know… ripe to a point where the peel is all brown.  So if you hate overly ripe bananas like myself, throw them in the freezer and save them for when you want to bake banana bread.  As with all my baking, I throw this in the oven at a lower temp than the recipe calls for which yields a ridiculously moist texture. You have to keep an eye on it and check it every so often to make sure you don’t overbake! In this case, the suggested bake time will obviously vary.

Banana Bread with Cinnamon Sugar Top Crust

• 1 stick butter
• 2 eggs
• 1 1/4 cup sugar
• 1 t salt
• 2 T sour cream (or 2 T yogurt)
• 2 ripe bananas (mashed)
• 1 1/2 cup flour
• 1 t vanilla
• 1/2 t baking soda
• Optional: nuts, chocolate chips, etc.

Preheat oven to 350.

Cream butter.  Add sugar.  Add eggs one at a time; whisk into butter-sugar mixture.  Add mashed bananas.  Add sour cream and vanilla.  Mix in flour, baking soda, and salt. Add in nuts or chocolate chips if you dig that kinda stuff.

For the marbled look, drizzle chocolate sizzurp lightly onto the batter and swirl it in with a spatula.  I sometimes sprinkle a mixture of cinnamon and sugar over the top before throwing it in the oven which gives it a nice sticky top.

Make sure you add ingredients in this order.  And if you’re not listening to this while you bake, the banana bread will come out dry, like Dane Cook’s humor.

Bake at 350 for 25 minutes or longer (depending on your oven), until a toothpick comes out clean, when inserted into the batter.  Make sure you don’t over bake.