Friday, February 11, 2011

Comfort Food

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

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!


  1. I just want you to come and cook for me. Starbucks is my comfort food!

  2. Ohhh! I'm so honored you used my recipe! (I mean, Martha's.) Yay! It's so good, isn't it?!?!