This recipe, originally from The Neely's on Food Network, I have ever so simply termed "Best Banana Bread Ever." Childlike? Maybe. But regardless, it is fitting. You will agree once you have made and tasted this bread. The Neely's named their original recipe "Momma Callie's Banana Nut Bread," which I like, but since I don't know Momma Callie, I decided to go with "Best Banana Bread Ever." Pretty original, I know. You can find their inspiring recipe here: http://www.foodnetwork.com/recipes/patrick-and-gina-neely/momma-callies-banana-nut-bread-with-honey-butter-recipe/index.html
This bread is perfect for breakfast, snacks, or whenever else you deem appropriate. It can almost actually double as a dessert, depending on your particular palate. Here is what you will need to make this heaven-sent banana bread:
-2 sticks butter, at room temperature (plus more for loaf pans)
-3 cups flour (plus more for loaf pans)
-2 tsp. baking soda
-2 tsp. baking powder
-2 tsp. salt
-1 tsp. cinnamon
-6 large, ripe bananas
-2 cups sugar
-4 large eggs
-1 cup sour cream
-2 tsp. vanilla
-1 cup miniature semi-sweet chocolate chips, optional
Start by preheating your oven to 350 degrees F. Butter and flour two 9x5x3" bread loaf pans.
Mix your dry ingredients together first: whisk together the flour, baking soda, baking powder, salt, and cinnamon in a large bowl. The cinnamon, which is one of the adaptations I made to the original recipe, really is subtle in the end result, but adds so much depth at the same time. It really brings a different level of flavor to the recipe.
Next, in a small bowl, mash your ripe bananas until there are only a few chunks of banana remaining and the rest is the consistency of baby food. Sounds appetizing... can you tell we have a small child at home? A potato masher works great for this step.
In a large bowl, use an electric mixer to cream together the butter and the sugar until the mixture is light and fluffy. Add the eggs. Stir in the mashed bananas, sour cream, and vanilla, and beat until just combined. Slowly add in your dry ingredients, again mixing until just combined. Stir in your miniature chocolate chips.
Divide the batter between the two prepared pans, then place the pans onto a baking sheet. Bake for 1 hour and 10 minutes, or until a toothpick inserted in the middle comes out mostly clean. Do not use color to judge whether or not this bread is done. It browns up a lot during the baking process, but up until the very end will still be very gooey in the middle. Great with a chocolate chip cookie, not so much with banana bread.
You can make your own variation of this bread by adding in your favorite kind of nuts (as the original recipe calls for), different flavors of baking chips (I want to try butterscotch, cinnamon, and peanut butter in the future, but definitely not at the same time), or dried fruit. Be creative and don't be scared to mess up. Sometimes the greatest failures in the kitchen can yield the best future recipes and creations.
This bread is great served with honey butter, which is exactly what the name infers. Mix a few tablespoons of honey into some butter and spread over the bread, preferably warm. Keep it covered tightly and it will be good for a few days, if it lasts that long. I promise you, you will love this bread! You will most likely have relatives who make demands similar to my brother after they have tried it, so share with caution. Hope you enjoy as much as we do! :)
This banana bread is so moist it practically falls apart!
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