banana bread

I love banana bread.  All six of us love banana bread.  I made five mini loaves at Surfer Boy's house last weekend along with four dozen chocolate chip cookies.  SB wrapped presents, and I baked. It was quiet.  It was just us.

I decided to post my banana bread recipe because even though banana bread seems so easy to some, I have had my fair share of raw centers, dry bread, and over-cooked bottoms.  I have been making banana bread for years and years. I used to give it as gifts at my Christmas party for friends and to family on Christmas day.  I have discovered that the key to cooking it perfect is at 325 (low and slow), and a 1/2 cup sour cream to keep it moist and tender.  Hmm, can bread be tender?

Here is how I did it and the recipe follows: Of course I am missing one ingredient in this picture and that would be the vanilla.  I included said vanilla in pictures below.

IMG_1272

Prepare pans and heat oven to 325.

IMG_1274

Start by mixing flour, baking soda, baking powder and salt together.


IMG_1278

IMG_1279

Stir until combined.

IMG_1280

Set aside flour mixture and in another bowl cream together butter and sugar with a mixer.

IMG_1276

Add eggs, one at a time until combined.

IMG_1282

Last egg, and mix
IMG_1285

Once eggs are combined, add flour in stages, alternating 1/2 the flour and 1/2 the sour cream.  Mix each until combined.


IMG_1287

Mix on medium low speed.


IMG_1288

Add 1/2 the sour cream.  Mix the other 1/2 of the flour, and the last 1/2 of sour cream.

IMG_1289

Once sugar and flour mixture are combined, it's time for the bananas.  Use very ripe bananas, a bit of lemon and vanilla.


IMG_1290

Peel about 3 to 4 bananas and that should be about 1-1/2 cups.  Squeeze a little lemon, and add 1 teaspoon of vanilla.


IMG_1295

IMG_1296

Mash bananas with a fork or potato masher.


IMG_1297

Add bananas to batter and mix to combine.

IMG_1298

Fill each pan about 1/2 way

IMG_1299

IMG_1300

Bake for 35-45 minutes.  I usually check them at 30 minutes and bake in 5 minute increments after until toothpick or skewer is clean and tops are golden brown.

Voila! 


IMG_1301

Slice and enjoy.


IMG_1303

 

Recipe:

2 cups Flour

1 tsp baking soda

1 tsp baking power

1 tsp salt

1 cup sugar

1 stick butter

2 eggs

1/2 cup sour cream

1-1/2 c bananas (approx 3-4 bananas)

1 tablespoon lemon

1 tsp vanilla

Preheat oven to 325 and prepare pans with butter or non-stick spray. Mix flour, baking soda, baking power, and salt in a bowl and set aside.  Cream together with a mixer butter and sugar.  Add one egg at a time and mix until combined.  Add flour alternating 1/2 the flour with 1/2 the sour cream.  Add each flour/cream addition mixing until combined. Set aside the batter.  Peel 3-4 bananas, add a squeeze of lemon, vanilla, and mash.  Add bananas to batter and with mixer, mix until combined.  Fill each mini loaf pan 1/2 way and bake for 35-40 minutes checking on them after 30 minutes.  Let cool for 20-30 minutes and serve.  Yields 5 mini-loaves, and they freeze well.

Recent Posts by thesaltygrape

Comments

In order to comment on BlogHer.com, you'll need to be logged in. You'll be given the option to log in or create an account when you publish your comment. If you do not log in or create an account, your comment will not be displayed.