If you are like me, you hate wasting food. It never fails-there are always one or three bananas at the end of the bunch, which are just a little too ripe for eating. My standard operating procedure is to make a banana mash to be used for pudding or bread.
I could not find the recipe I normally use to make banana bread so I decided to try a new recipe. I found this most delicious recipe on Martha Stewart's site and just had to share. The use of sour cream really makes a huge difference in the sweetness and texture.
Banana Bread (makes one 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
- 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.