A not too sweet, super-moist, deep golden brown, dense banana bread with a crispy sugary crust right out of the oven. It is enjoyed at our home hot with butter, and eaten like cake with a fork. The kids don’t let it make it to Day 2, so if you love it like we do, get it while it’s hot! You’ll never make another banana bread recipe again!
Preheat oven to 350 degrees F (175 degrees C). Grease 2 9x5-inch loaf pans. In a bowl, whisk together the flour, baking soda, and salt.
In a separate large bowl, beat the butter, vegetable shortening, white sugar, and brown sugar together with an electric mixer on Low until thoroughly mixed; beat in the bananas, eggs, buttermilk, sour cream, and vanilla extract until well combined. Mix half of the flour mixture into the banana mixture; beat until combined; beat in remaining flour mixture. Mix on Medium speed for 1 minute. Pour the batter into the prepared loaf pans.
Bake in the preheated oven until a toothpick inserted into the center of the loaves comes out clean, 50 minutes to 1 hour. Allow to cool for 15 minutes; serve warm.
Per Serving: 311 calories; protein 4.4g; carbohydrates 46.6g; fat 12.3g; cholesterol 52.4mg; sodium 306.5mg.
Eat good breakfast to start the day has become a fabulous habit. It’s a fabolous way to start my 24 hours off healthfully. The sweet hit from the fruit wakes me up and gives me energy to make on the morning. The sweetness is often vilified as the root of all disease, but fruit is also loaded with fibre, which is best for your stomach system and helps keep you feel full longer, and not want likely grab a snack out of the street food before break .
Make fruit a morning habit is easy . Simply put the fruit in your fridge next to the milk or on the bench next to your cereal pan , or beside your coffee maker or tea kettle — about anywhere where you’ll see it. Before you eat the rest of your food , eat your fruit. If you’re not normally a breakfast person.