Sheet Pan Moist And Delicious Banana Bread

Sheet Pan Moist And Delicious Banana Bread

I’m known as the baker of the family. I made the mistake early on telling people that I make banana bread with overripe bananas. Now, I get everyone’s overripe bananas.

Here, Vicky, take these bananas. I’m sure you can make use of them.

Uhm, sure but there are so many.

Don’t be modest. Take them. You’re welcome.

I now have a garage freezer begrudgingly filled with two tons of overripe bananas.

Forget the bread loaf pan. It’s time to take out the sheet pan for a monstrosity of banana bread.

Sheet Pan Moist And Delicious Banana Bread

It’s unfortunate that there is no sharing of food at this time with the pandemic and all. Otherwise, this sheet pan banana bread is the perfect size to feed your kid’s classroom of 30. It’s a delicious healthy dessert alternative that’s superbly moist with the addition of sour cream (my not-so-secret secret). Plus, it cooks up quickly and evenly because of the sheet pan.

This recipe is super easy to make too. You don’t need a fancy hand or stand mixer. You also don’t need to separate the dry and wet ingredients and fill your sink with dirty pots and pans. Just put everything in one large bowl and mix. It’s that simple. And trust me, it will be that delicious.

You can keep the banana bread simple or jazz it up with chocolate chips or walnuts.

So in the meantime, put this recipe on the back burner until the pandemic is over and when we can all enjoy sharing food once again.

Or you can make this for yourself and freeze the leftover. They are great as a grab-and-go breakfast or quick dessert.

Recipe below. Happy baking!

Sheet Pan Moist And Delicious Banana Bread

Sheet Pan Moist and Delicious Banana Bread

Make about 30 servings

Ingredients

• 6-8 dark speckled bananas
• 2 cups granulated sugar
• 2 teaspoons baking soda
• 1 teaspoon salt
• 1/2 cup plain yogurt (sour cream, milk, or buttermilk can be used as substitutions)
• 4 large eggs (beaten)
• 2 sticks unsalted melted butter (16 tablespoons)
• 2 teaspoons vanilla extract
• 4 cups all-purpose flour

Equipment Needed

• Half sheet pan (13"x 18")

Glaze (Optional)

• 1 tablespoon honey
• 1 tablespoon hot water

Instructions

1. Preheat the oven to 350°F degrees.
2. In a large mixing bowl, mash bananas with a fork or a potato ricer until mostly smooth. Mix in following ingredients until mostly smooth: sugar, baking soda, salt, yogurt, eggs, melted butter and vanilla extract.
3. Fold in flour until combined. No worries if there are small lumps.
4. Line a half sheet pan (13"x 18") with parchment paper on the bottom and sides. Fill the pan with batter, making sure you have a level surface. Bake until a toothpick inserted in the center comes out clean. Approximately 40 minutes. Allow the banana bread to cool completely before cutting.
5. Optional glaze: In a small bowl, mix together honey and hot water. Brush on the surface for a beautiful finish.