Grilled Banana Bread
Who knew that grilling banana bread would make it so much better? Well, that’s what I tried and it’s amazing. The intense banana flavor and lack of overwhelming sweetness makes this banana bread perfect for anytime of the day. The sour cream is what adds moisture, so don’t be turned off by it! Topping the bread, once grilled, with butter and flaky sea salt is a must!
Yields: 1 loaf
Prep Time: 20 minutes
Total Time: 1 ½ hours, plus cooling
Ingredients:
10 tablespoons (1 ¼ stick) of unsalted butter, softened to room temperature, plus more for the pan
2 cups of all purpose flour
2 teaspoons of baking powder
½ teaspoon of baking soda
1 teaspoon of salt
1 cup of granulated sugar
3 large eggs, at room temperature
1 teaspoon of vanilla extract
2 tablespoons of sour cream
2 ½ cups of mashed overripe bananas (around 5 bananas)
Flaky sea salt and butter for topping
Instructions:
Preheat the oven to 350º F. Butter and flour a 9 by 5 inch loaf pan and set aside.
In a medium sized bowl, mix together the flour, baking powder and soda, and salt.
In a separate large bowl, with an electric mixer, beat the butter and sugar for 3 minutes, or until light and fluffy. Add in the eggs, vanilla, sour cream, and banana into the creamed butter and sugar. Beat on low until fully combined.
Fold in the dry ingredients into the banana mixture and pour into the prepared pan.
Bake for 65-75 minutes, you want the toothpick to come out a little moist in the center of the bread.
Let cool on a wire rack before removing from the loaf pan and slicing.
Slice the bread into 2 inch thick slices. Heat a grill pan over medium heat. Once the pan is hot, place a very small pat of butter onto it and then immediately a slice of the banana bread. Cook on both sides until golden brown and crisp (about 3 minutes per side).
Serve with a smear of butter and flaky salt.
Inspired by Martha Stewart’s Banana-Walnut Loaf
