Easy Banana Bread

Page: https://cooking.nytimes.com/recipes/1024420-easy-banana-bread

| Course Type: Quick Breads/Muffins

(1 review)

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I wanted to try this recipe to compare to my usual oil based recipe (Flour Bakery). This one is slightly less fussy, uses brown sugar and less sugar, and calls for double the sour cream (or creme fraiche). I thought this was delicious, moist and like many banana bread, got even better the next day. I did add walnuts and my 3/4 cup brown sugar did not come out to 165 grams but I am ok with less sugar anyway. As for the butter vs oil I'm not sure that there was a notable difference in flavor - both call for a good amount of banana so that is the overwhelming flavor and both are very moist!

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