Sunday, June 3, 2012

Banana Nut Bread

Because I frequently over-buy bananas, I have to stash them in the freezer as they hover at the brink of expiration.

But frozen bananas are perfect to use in this recipe.

The smell of freshly-baked banana bread floating through your house is immensely welcoming. 

Be sure to spread each slice with something delicious!  (This is butter mixed with cinnamon and honey -- yum.)

I doubled this recipe: one loaf to keep, one loaf to give away!


(Here's the printable recipe.)

Banana Nut Bread
(Makes one 9x5 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 (about 2-3 large 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.

Cream butter and sugar until light and fluffy (about 3-4 minutes using an electric mixer with the paddle attachment.)  Add eggs, one at a time, and mix until each are fully incorporated.

In a separate bowl, mix together bananas, sour cream, and vanilla.  Using the mixer, incorporate banana mixture into butter/sugar mixture, using a spatula to scrape down the sides of the bowl, if necessary.

Rinse and dry the bowl used for the bananas and sour cream and whisk together the dry ingredients (flour, baking soda, and salt) in it.  Pour flour mixture into banana/sugar mixture; mix just until combined (do not over-mix or bread will be tough).

Stir nuts into batter.   Then pour batter into the prepared pan.

Bake for about 70 minutes, or until knife inserted in center of loaf emerges clean.  Let bread "rest" in the pan for about 10 minutes; remove it from pan and allow it to cool on a wire rack.  

Recipe from here