This is one of my favorite recipes! When my son Taylor needed to eat egg-free as one of his food sensitivities, this was one of the recipes that easily adapted to flaxseed instead of eggs. And we all actually like it better this way. {It tastes great with eggs too though} This was the recipe my mom always baked as I was a child. I hope you enjoy!
Ingredients:
1 C sugar
1 C Brown sugar
2/3 C butter, softened
2 TBSP ground flaxseed + 5 TBSP water (mix & let stand 3-4 minutes) OR 2 eggs
3-4 large ripe bananas, mashed
1/2 tsp vanilla
6 TBSP sour cream or plain yogurt
1/2 tsp salt
1 tsp baking soda
1 tsp baking powder
4 C flour
sugar for sprinkling on the tops
I like to use the disposable aluminum mini loaf pans. I find my loaves always turn out just the way I want them with these cheap pans (I just wash and reuse them). Grease the pans with butter and then flour them lightly.
Preheat oven to 375 degrees.
Cream both sugars and butter with cookie dough paddle in Bosch or with a hand mixer.
Then add flaxseed/water OR eggs, bananas, sour cream, and vanilla. Mix until incorporated, but do not over-mix.
Next add salt, baking soda, baking powder, and flour. Mix again being careful not to over-mix (this causes tunneling in the bread).
Pour batter into prepared pans, about 2/3 full. Sprinkle tops lightly with sugar.
Bake at 375 degrees for 35-37 minutes. If using eggs, add about 5 minutes to cook time.
Remove immediately from pans and let cool on a wire cooling rack.
This yields about 6-7 mini loaf’s. Or you can make muffins instead, or a little of both! When cooking muffins, the cook time is around 15 minutes.
This recipe gives a good crunchy top. I love banana bread that’s crunchy on the top and perfectly soft and moist on the inside. It’s SO good! Happy Baking this weekend! Or if you’re like me, I’m camping, not baking. So excited to get away for the weekend!
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