As the roads continue to clear (we made it to Starbucks this morning - and that's HUGE in my book), I continue Bakefest 2011. :) Today's menu - Banana bread! I had a handful of very ripe bananas, which my kids absolutely won't touch if they even have a spot of brown on them, so I thought this would be a great way to use them up. This recipe came from my friend Katie, but I believe it's actually a Martha Stewart recipe. Definitely a keeper!
Banana Bread (makes 1 loaf)
1/2 cup (1 stick) butter, at room temperature, plus more for pan
1 cup granulated sugar
2 large eggs
1 1/2 cups unbleached flour
1 teaspoon baking soda
1 teaspoon salt
1 cup mashed very ripe bananas (which is about 3 bananas)
1/2 cup sour cream
1 teaspoon vanilla
1/2 cup chopped walnuts or pecans (optional)
Preheat oven to 350 degrees. Butter a 9-by-5-by-3-inch loaf pan; set aside. In an electric mixer fitted with the paddle attachment, cream butter and sugar until light and fluffy. Add eggs, and beat to incorporate.
In a medium bowl, whisk together flour, baking soda, and salt. Add to the butter mixture, and mix until just combined. Add bananas, sour cream, and vanilla; mix to combine. Stir in nuts, and pour into prepared pan.
Bake until a cake tester inserted into the center of the cake comes out clean, about 1 hour 10 minutes. Let rest in pan for 10 minutes, then turn out onto a rack to cool.
A few notes from my experience with this recipe - I've made it twice now, and both times I reduced the cooking time to an hour. I also lightly covered it (just "tented") with foil about halfway through so the top wouldn't get too dark. Last, I leave out the nuts, but that's just a personal preference. :) Enjoy!
Etsy Pop Up Shop
1 year ago