We always have bananas in the house at varying degrees of freshness. Once they're past their prime, they get thrown into the freezer to be reincarnated at a later date. The truth is, they're usually forgotten until the freezer starts overflowing and therefore, not closing properly. That's when it's time to make banana bread! This a simple recipe with just enough sweetness and plenty of hidden granola treasures throughout. I don't suggest topping the batter with decorative granola before baking because it may burn. Enjoy!
2 cups flour
1 t baking soda
1 t kosher salt
2 large eggs
¾ c brown sugar
2 t vanilla extract
½ c (1 stick) unsalted butter, melted
¼ c sour cream
1 ½ cups mashed ripe bananas, about 3-4
1 cup Honey Run Granola, chopped if desired
Arrange the oven rack in the bottom third of the oven and preheat your oven to 350°F. Lightly grease a 8x4-inch loaf pan and line with parchment paper.
In a bowl whisk together the flour, baking soda and salt.
Beat eggs in a large bowl and add brown sugar, vanilla, and melted butter. Stir in the sour cream and mashed bananas until combined.
Add dry ingredients and using a spatula, gently stir until the ingredients are just combined and no more dry flour is visible. Do not overmix. Fold in granola.
Spoon the batter into the prepared baking pan and bake for 55 to 65 minutes or until toothpick inserted in the center of the loaf comes out clean. After 30 minutes of baking, you may want to loosely cover the bread with aluminum foil.
Let the bread cool for 10 minutes in the pan, then turn out onto a rack to cool completely.