This is the ultimate banana bread that my awesome boyfriend bakes often. My oldest son and I just can’t get enough! So delicious!
This recipe will make 3 loaves of fantastic banana bread.
- 6 C unbleached all-purpose flour
- 2 C sugar
- 4 1/2 TSP baking soda
- 1 1/2 TSP kosher salt
- 14 bananas, mashed (he uses a potato masher as you want lumps)
- 3 sticks of butter (oh yes, real butter!), melted
- 3 TSP real vanilla extract
- 1 TSP rum extract (he says this is optional)
- 1/2 TSP ground cinnamon
- 9 TBSP sour cream (which is 1/2 C + 1 TBSP)
Preheat oven to 350 degrees.
In the largest mixing bowl you have, mix the dry ingredients (flour, sugar, cinnamon, baking soda, and salt) using a whisk to aerate and combine. In the second largest mixing bowl you have, mix your wet ingredients (melted butter, bananas, vanilla extract, rum extract, and sour cream), until just barely combined. You want those tasty banana lumps!
Pour the wet ingredients into the “dry” bowl, stir to just combine, making sure to scrape the sides and bottom of the bowl often. Let batter sit for ten minutes then pour into your greased loaf pans.
Bake for one hour at 350 degrees, test with a toothpick. If it comes out gooey, bake for an additional 5 minutes until the toothpick comes out 95% clean as the bread will continue to bake internally as it cools.
After bread is done, remove from the oven, and release bread from the pan onto a cooling rack. Cool for thirty minutes before slicing and topping with butter. Awesome butter.