I’m lazy, so mashing bananas until they’re of a suitable consistency doesn’t appeal. However, I do love banana bread, and the kids don’t always get to eat all the bananas I buy for their lunch boxes. Blending the wet ingredients together also mixes them together more thoroughly. I like the use of soured milk or sour cream; it gives the banana bread a slight tang. If you don’t like it you can definitely substitute plain milk.
The picture above was taken only after half the loaf was eaten. Kinda forgot to take the photo; warm banana bread is irresistible. I bet these would make utterly delectable banana cupcakes.
Rory’s Blender Sour Cream Banana Bread
2 1/3 cups all-purpose flour
1 1/2 cups sugar
1 1/2 teaspoons baking soda
1 teaspoon baking powder
3 bananas, sliced into pieces
1/2 c sour cream
1/2 c milk
2 tsp vanilla
2 tsp banana flavor
3 tbsp oil
3 tbsp melted butter
1/4c melted butter
1/2c brown sugar
Preheat oven to 350 F/ 180 C degrees. Butter or spray with canola oil two 8-inch round cake pans (2 inches deep) or two loaf pans. Dust with flour and set aside. Sift together dry ingredients into a mixing bowl.
In a blender, blend all wet ingredients except eggs, until well blended. Add eggs, and then blend the eggs in until well combined.
Add wet ingredients mixture to the dry ingredients mixture and mix on low until the dry ingredients are combined with the wet. Turn speed up to medium and mix together for about 3 minutes. Divide batter between the pans and bake until a toothpick inserted into the middle of the cakes comes out clean.
Take the cakes out, and carefully remove from pans and put on a cookie sheet lined with baking paper. Drizzle butter and sugar mixture on top, while still warm. (You can opt to put the tray back into the oven if it’s still hot and let the drizzle crust.)
Let cool for 15 minutes. Or don’t, and enjoy, like we do.
Cream Cheese Marbled Banana Bread variation: Just after the dry and wet ingredients are about into the pans, take 1/4 c sour cream, 1/4 c creamed cheese 1/4c white sugar, and 1 tbsp milk, mix it together and fold into the cake mixture, swirling into a marbled effect. Pour into pans and continue as above.
You can also fold in frozen raspberries or blueberries for an extra layer of flavor.