Best Banana Bread Ever

Best Banana Bread Ever

This is a truly delicious banana bread.  It was a new recipe for me, from Num Num, and it had a wonderful flavor and stayed moist for DAYS afterwards, giving us plenty of time to finish it.

If I had it to do over, I'd cook it in an angel food cake pan, like I usually do with sweet breads.  I had a problem with getting it to cook evenly.  What often happens with loaf pans is the top gets too dark before the center is cooked all the way through.  Angel food cake pans spread things out more evenly and make them cook a little more evenly.

Ingredients

1/2 cup butter, softened
1/4 cup vegetable oil
1 cup white sugar
1/2 cup brown sugar
2 eggs
1 1/2 cups mashed ripe bananas (I use 3 medium well-ripened bananas)
1/2 cup sour cream
1 teaspoon vanilla extract
2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt

Directions:
• Mix together butter, oil, sugars and eggs.


• Add mashed bananas, sour cream and vanilla, stirring together well.

• Mix in flour, baking soda and salt, stirring until it is well blended.

• Pour into 1 greased large angel food cake pan.
• Sprinkle additional brown sugar generously over top of batter, using your hand to gently pat some of it into the batter, which is purely optional!

• Bake at 325 degrees for one hour
• Allow bread to cool in pan for about 10 minutes, then run a sharp knife around the edges, tap the pan on the counter several times to release the bread from the bottom of the pan, then invert pan over a wire rack and let the bread fall onto the rack to finish cooling completely.

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