I've tried dozens of banana bread recipes
over the years and this one is our favorite.
It's moist with just a touch of cinnamon.
Great with a cup of coffee. Serve warm with
a little butter, or toasted the next day.
It freezes well. I always have a loaf to take
on road trips for coffee breaks.
You'll need very ripe bananas. Once your bananas
are too brown to eat, make bread. Or pop them in
the freezer to use later. Occasionally you can get
overripe bananas free from your produce guy.
They just throw them out. Then you always
have bananas in the freezer ready to go.
About 3 bananas will give you 1 to 1-1/2 C mashed.
I use a hand mixer to mash them. Then add the
sour cream and baking soda. Stir to combine.
I use a hand mixer to mash them. Then add the
sour cream and baking soda. Stir to combine.
In another bowl, use the same hand mixer to
cream the butter and sugar until fluffy.
Mix in the eggs one at a time. Add vanilla.
Add the bananas and sour cream mixture.
Mix until well combined.
cream the butter and sugar until fluffy.
Mix in the eggs one at a time. Add vanilla.
Add the bananas and sour cream mixture.
Mix until well combined.
Tip: I always use the butter wrapper to grease
the pans. One 9x5x3 loaf pan or 3 small pans.
Add the flour, cinnamon, and pinch salt.
Stir in the nuts. Pour into a greased loaf pan and
bake @350º for 1 hour (to 1 hour and 10 minutes)
or until a cake tester inserted into the center
comes out without wet batter.
Cool in pan for 10 minutes before turning out.
bake @350º for 1 hour (to 1 hour and 10 minutes)
or until a cake tester inserted into the center
comes out without wet batter.
Cool in pan for 10 minutes before turning out.
Best Banana Bread
1 stick butter, room temperature (see tip)
1 C sugar
2 eggs
1 t vanilla
3 bananas, very ripe, mashed for 1 to 1-1/2 C
1/2 C sour cream
1 t baking soda
1-1/2 C flour
1 t cinnamon
1/4 t salt
1/2 C chopped pecans
In a medium bowl, mash the bananas with a mixer.
Add the sour cream and baking soda. Set aside.
In a large bowl, cream the butter and sugar with
the mixer until fluffy. Beat in the eggs one at a
time. Add vanilla. Mix in the banana-sour cream
mixture. Add the flour, cinnamon, salt, and
pecans; mix until combined. Pour into a
buttered loaf pan. Bake at 350º for 1 hour.
time. Add vanilla. Mix in the banana-sour cream
mixture. Add the flour, cinnamon, salt, and
pecans; mix until combined. Pour into a
buttered loaf pan. Bake at 350º for 1 hour.
Cool in the pan for 10 minutes
then invert and turn onto a small platter.
Tip: To soften the butter put it in the glass bowl
in the microwave for 1 minute on 3% power.
Enjoy!
try my Banana Chocolate Chip Muffins
I love your coffee/ tea area! I have a wonderful moist banana bread recipe that calls for oil instead of butter, so I am trying yours, butter has to taste better than oil!
ReplyDeleteI love your coffee/ tea area! I have a wonderful moist banana bread recipe that calls for oil instead of butter, so I am trying yours, butter has to taste better than oil!
ReplyDelete