Banana Bread

September 27, 2012

I’m a fan of banana bread.  It so standard…yet so satisfying.  And it feels like I make it a lot.  Especially because I always have a lot of leftover bananas (mostly because I’m constantly failing to use them in the spinach/kale/banana shakes that I intend to make every single day…what can you do).

This is the thing, though.  I almost never make just plain banana bread.  With, say, some standard toasted walnuts.  That seems normal and delicious, but, for some reason, I like to amp things up.  Take it to the next level, if you will.  It’s delicious made with peanut butter, or a caramel swirl.  It is always tasty with chocolate chips, but even better with espresso powder.  Seriously, I could write a Dr. Seuss book with my renditions of banana bread.

They’re all tasty, and it does spice things up.  But this time, I did something even more out of the ordinary.  I made plain, old banana bread, with, say, some standard toasted walnuts.  The real deal.  Simplicity wins.

Banana Bread

2 cups flour
1 tsp. baking soda
1/4 tsp. salt
1/8 tsp. cinnamon
1 stick butter, at room temperature
1 cup sugar
2 eggs
1 tsp. vanilla
3 very ripe bananas
2 tbsp. sour cream
1/2 cup chopped walnuts, toasted
Preheat the oven to 350.  Spray a loaf pan with cooking spray.
Sift together the flour, baking soda, salt and cinnamon.  Set aside.
In a stand mixer, or hand mixer, beat together butter and sugar, until light and fluffy, about 3 minutes.  Add eggs and continue to beat until the mixture has become pale and has increased in volume.
On low speed, beat in bananas, sour cream, and vanilla until well combined, scraping down the side of the bowl as necessary.
With a rubber spatula, fold in dry ingredients, until just incorporated, making sure not to deflate the mixture.
Pour into prepared pan and bake for about 1 hour, or until a tester comes out clean.  Cool for about 20 minutes before taking out of pan, and then cool completely on a wire rack.

3 Responses to “Banana Bread”

  1. Radhika Says:

    The banana bread was amazing! Thank you for bringing some here 🙂

  2. […] Because I spend so much time looking at recipes, I feel like I have a good grasp of everything that is out there.  I know the recipes that are trending on all of the food blogs (pie in the form of other desserts were all the rage last year), I know the new ways people are approaching food (hello, cake pops!), and I know that the classics are always well…classic. […]

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