Banana Bread August 23, 2006
I have not tasted better banana bread, baked at home OR bought in a store or bakery. What makes this bread extra special is the sour cream. It creates a very moist flavorful cake. In place of sour cream, I have used lowfat or nonfat plain or vanilla yogurt with success. Try it…it’s bananalicious!
Ingredients:
- 1/4 pound (1 stick) unsalted butter, at room temperature
- 1 cup sugar
- 2 eggs
- 1 1/2 cups unbleached all-purpose flour
- 1 tsp baking soda
- 1 tsp salt
- 1 cup mashed very ripe bananas
- 1/2 cup sour cream
- 2 tsp vanilla extract
- 1 cup chopped walnuts or pecans
Directions:
- Preheat the oven to 350 degrees.
- Butter a 9×5x3 inch loaf pan or 3 mini loaf pans.
- With an electric mixer, cream the butter and sugar until light and fluffy.
- Add the eggs, beating well.
- Sift the dry ingredients together and combine with the butter mixture. Blend well.
- Add the bananas, sour cream, and vanilla. Stir well.
- Stir in the nuts and pour into the prepared pan.
- Bake 1 hour or 40-45 min. for smaller pans or, until a cake tester comes out clean.
- Turn onto a rack to cool.
Makes 1 large loaf or 3 small loaves.
Recipe adapted from The Martha Stewart Cookbook
yay! i’m so glad this recipe is posted…now i have to actually bake. i’ll let you know how it turns out, and if all goes well, i’ll even share
*tara
This is THE BEST banana bread. It also makes a delicious pumpkin bread- just change up a few things. Use 1 1/4 cup sugar (instead of 1 cup), 3/4 cup canned pumpkin (instead of 1 cup banana), 3/4 cup sourcream (instead of 1/2 cup) and add a pinch of ginger and 1 tsp cinnamon. I left out the nuts too. Try it! I can’t thank Jen enough for giving me this recipe!