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Banana Bread

2010 January 24
by Jennifer

There is something sorta nice about a rainy Sunday.  Although it’s supposed to be a day of rest it rarely feels like that.  I always end up out and about or on my computer trying to get things done for the week ahead. For some reason the rain takes the pressure off.  It allows me to procrastinate for one more day and snuggle under my blanket, watch Sunday Morning, the best show on TV, and stay in my PJs until 2. At least. Being inside all day I was inspired to channel my inner Martha and get domestic.

My Man loves his daily bananas, and he happens to only like his bananas green.  Since I am not much of a straight up banana eater we end up with bunches of browning bananas, prime for the baking. I used to try a different recipe every time I made banana bread, never quite finding one I loved.  Until I stumbled upon this one of Marth’s.  Yes, we are old friends.  She calls me Jenn.

My adaptations: I usually cook it for a little less time than the recipe calls for because in our house we like the inside  gooey. And I omit the nuts—they just don’t belong in my opinion.

Here is the recipe with my adaptations, via marthastewart.com.  The original is available here.

Banana Bread


Makes 1 loaf

Ingredients

  • 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

Directions

Preheat oven to 350 degrees. Butter a 9-by-5-by-3-inch loaf pan; set aside. In an electric mixer, 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, leaving a few whopping spoonfuls in the mixing bowl for you and your sous-chef, the banana masher, to enjoy.

Bake until a cake tester chop stick inserted into the center of the cake comes out clean with some yummy raw batter on it, about 1 hour 10 minutes 50 minutes. Let rest in pan for 10 minutes, then turn out onto a rack to cool. Devour.

It goes perfectly with a cup of coffee and a rainy Sunday.

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