Photo Feb 17, 10 18 43 AM

Banana bread is the ultimate classic, comfort bread. Most everyone has their tried and true, go-to recipe passed down from their mother or marked in a cookbook. I thought I had a great one, too.

But, I was wrong.

And I’m totally ok with that, especially because being wrong in this case meant tasting something way more delicious. This is the banana bread recipe to end all banana breads. It is packed with sweet overripe bananas, moistened with sour cream, and touched with a hint of cinnamon. Oh, and did I mention it cooks in under HALF the time of your normal banana bread loaf? And that it tastes EVEN better the next morning with a hot cup of coffee?

Photo Feb 17, 10 19 01 AM

Do yourself a favor and make this tonight. Tomorrow morning, when you take that bite of fresh bread, you will become a morning person. Its like magic, or something.

Photo Feb 17, 10 19 11 AM



1/2 cup butter, melted

1 1/2 cups sugar

2 eggs

2 teaspoons vanilla

1 cup sour cream

3-4 bananas, over-ripened and mashed

2 cups all purpose flour

1 teaspoon cinnamon

1 teaspoon baking soda

1/2 cup chopped pecans (optional)

cinnamon sugar glaze:

1 cup powdered sugar

1/4 teaspoon cinnamon

4 tablespoons half & half

splash of vanilla

Preheat oven to 375.  Line a 10×15 baking pan with non-stick foil.

For the bars: In a medium bowl, mix together melted butter and sugar.  Beat in eggs and vanilla, then add sour cream and bananas, mixing until throughly combined.

In a separate bowl, stir together flour, cinnamon, and baking powder.  Add this mixture to the banana mixture, stirring until just combined.  Fold in pecans.

Bake for 18-20 minutes, until lightly browned. You will know it is done when a you insert a tooth pick in the center of the bars and it comes out clean, with just a few crumbs.  Cool for at least 30 minutes, or for an hour if topping with cinnamon sugar glaze.

For the glaze: In a small bowl, stir together powdered sugar, cinnamon, half & half, and vanilla until smooth.  Pour and spread over all the bars, or just half if you want some plain.  Let the glaze settle for at least 20 minutes.

Devour that deliciousness!

*Store at room temperature in tupperware for up to 3 days.  Pop in microwave for 10 seconds to refresh.

TINA’S TIP: Substitute chocolate, butterscotch, or peanut butter chips for the pecans to make this more dessert-y or you could even add them all…they are YOUR naner bars ;)

Inspired by Martha Stewart.


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