with sour cream
At the beginning of COVID stay-at-home mandates, Google trends saw a significant spike in searches for banana bread. Articles like “How (and why) banana bread became the unofficial baked good of a pandemic” and “banana bread is having a moment” can be found all over the internet. It seems baking stroke a comfort chord with people and even in its simplicity, spending time in the kitchen can reduce stress. Also, when the world was in food panic buying mode, it unfortunately meant more foods went to waste, including bananas that sat for days on kitchen counters. Luckily, bananas can be used (and are best) when they go brown and mushy. Enter banana bread.
I admit I also made my fair share of banana bread, but it wasn’t until many iterations later that I landed on a favorite recipe, found in my late grandmother Helen’s recipe box. On her recipe card, she titled the recipe “quick banana bread.” The quickness comes from using Bisquick mix, which replaces flour and other ingredients to make things simpler on the baker. If you don’t have Bisquick, I’ve included a note on ingredient substitutes below. Look no further than this fabulous recipe that has stood the test of time.
- 2 cups over ripe bananas (about 5 bananas)
- 1 cup sugar
- 4 eggs
- 1 cup sour cream
- 4 cups Bisquick mix*
- ½ teaspoon baking soda
- 1 cup chopped walnuts
- ½ cup chocolate chips, if desired (I’ve found chocolate takes away from the bananas but sometimes it’s a nice treat)
- All-purpose flour, for the pan
Step by Step Instructions
Preheat the oven to 350F. Grease and flour loaf pans (batter should make two 9×5 inch pans), or one Bundt pan for extra moistness. Peel and mash the bananas with a fork or potato masher and set aside.
In a large bowl, beat the sugar and eggs with a hand or stand mixer until smooth and fluffy. Adjust to a low speed and mix in the bananas and sour cream until combined. Sift together the Bisquick mix and baking soda, and fold in gently with a spatula. Seriously, don’t overmix here. Nice and gentle. Fold in the chopped walnuts.
Pour batter into baking pan and bake for 45-50 minutes, or until top is golden brown and a toothpick inserted comes out clean. Allow bread to cool 5-10 minutes in the pan until gently removing and finish cooling on a wire rack or parchment paper.
Slice and serve plain or with salty butter.
*This is a quick and easy recipe made by the use of Bisquick mix (or other biscuit mix you prefer). If you don’t have Bisquick, use the following measurements and ingredients: 4 cups all-purpose flour, 2 teaspoons salt, 2 tablespoons baking powder, and 4 tablespoons vegetable oil (or shortening).
**For Storage: Wrap the bread tightly in Saran wrap or aluminum foil. This will keep at room temperature for 4-5 days, or in the refrigerator for 7-10 days.
***Leftover bread: Allow your bread to dry out and make banana bread French toast! Whisk 4 eggs, ½ cup of milk, 2 tablespoons of melted butter, and 1 teaspoon of ground cinnamon in a shallow bowl. Dip bread in the egg mixture and cook on a skillet at medium high heat for 3-4 minutes each side, or until golden brown.