How To Make Super Moist Banana Bread That Also Tastes Great


Banana bread and banana cake are two popular ways to use up overripe bananas in the kitchen. But what else can we do with it? There's still a lot more to learn, including how to make super moist banana bars.

This is one of my favorite banana recipes of all time. This recipe is simple to prepare; no special equipment is required, and you can simply use a wire whisk instead of a mixer.
This will undoubtedly become a family favorite due to its moistness and flavor. It is ideal for a family snack, as a breakfast pairing with coffee or tea, or as a dessert. It's also a great on-the-go snack for work or school.

This one is also great because you can cut and wrap each one separately and freeze them for later use. If you've been working all week and don't have time to prepare a special meal for yourself or your family.
The ingredients are inexpensive and may be found in your pantry. And this recipe will help you avoid wasting those bananas that were not eaten in time and became overripe. Those allegedly wasted bananas will be transformed into a delectable snack.

THE INGREDIENTS

BANANA. Those bananas with black spots on the outside that we were about to toss are ideal for this recipe. If you don't have those, you can still make this recipe, but increase the amount of sugar you use.

SUGAR. Instead of granulated sugar, dark brown sugar is used in this recipe.

SOURCREAM. If sour cream isn't available, heavy cream mixed with white vinegar, plain milk or greek yogurt can be used instead.

VANILLA. This improves the taste of the banana bars. It is best to use pure vanilla extract, but it can be substituted.

CINNAMON POWDER. This enhances the flavor and goes well with banana recipes.

COOKING OIL. Melted butter can be substituted for a richer flavor, but oil can be used for moister bars.

TIPS FOR MAKING MOIST BANANA BARS
  • Because we all have different ovens, the baking time is only a guideline. Even if your mixture does not reach the specified time, it is done when there are only a few crumbs.
  • Make a parchment paper overhang for easy removal and grease the pan with shortening.
  • If the bananas aren't super ripe, you can sweeten it with more sugar.
  • When adding the dry ingredients to the wet ingredients, use a spatula or the lowest mixer setting to avoid overmixing the mixture.
  • To get a clean cut and easier cutting, keep the bars in the fridge overnight before cutting.
  • Make the bars a day ahead of time.


INGREDIENTS
  • 1.5 cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp salt
  • 1 tsp cinnamon powder
  • 3/4 cup corn/vegetable oil
  • 1 cup dark brown sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • 1/3 cup sour cream
  • 3 overripe bananas (mashed)
  • 1/3 cup chopped walnuts (optional)
  • 1/3 cup chocolate chips (optional)

INSTRUCTIONS
  1. Grease a 9x9 baking pan with shortening and line with parchment paper on two sides, leaving an overhang. Preheat your oven to 350°F.
  2. Mash the overripe bananas and place them aside.
  3. In a separate mixing bowl, combine the cooking oil and brown sugar.
  4. Stir in the eggs (one at a time), vanilla extract, and then whisk again until the mixture is slightly thicker and lighter in color. Don't overmix.
  5. Whisk in the sour cream until no lumps remain.
  6. Mix in the mashed super ripe bananas. Then, do a quick mix.
  7. Combine all of the dry ingredients in a separate mixing bowl, including flour, baking soda, baking powder, salt, and cinnamon powder.
  8. Incorporate the dry ingredients into the banana mixture. Mix the dry and wet ingredients together with a spatula or on the lowest setting of the mixer until no flour is visible.
  9. Fold in half of the chopped walnuts and half of the chocolate chips quickly, then transfer to a lined baking sheet. 
  10. Spread evenly, sprinkle half of the chocolate chips and walnut on top of the mixture and bake for 30-35 minutes, or until a toothpick inserted into the center comes out with only a few crumbs.
  11. Allow the banana bars to cool completely then cover with cling wrap and refrigerate the banana bars overnight before slicing the next day.

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