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Tuesday, March 01, 2011

Banana Bread (Updated)

I make this bread frequently. And I have yet to hear any negative feedback about it. I've altered the original recipe slightly because I use super-ripe bananas (frozen and thawed) - I didn't need the full amount of sugar. It's the most moist banana bread I've ever had. I recently saw a new ATK recipe for banana bread, but I haven't tried it yet. I'm not sure if I will try it or not since my go-to recipe is so easy and makes 2-3 loaves at a time. Why mess with a good thing?

Mary’s Moist Banana Bread

3/4 cup butter, softened
2 cups sugar
3 eggs
7 ripe bananas (I use bananas with lots of brown spots)*
1/2 tsp. salt
4 1/2 cups all-purpose flour
3 tsp. baking soda
1 1/2 cups sour cream (can use low/non-fat - I use lowfat)
2 tsp. vanilla
Pecans (optional)

Cream butter & sugar. Add eggs, pureed bananas, sour cream, and vanilla; mix well. Then add salt, soda, and flour. Add pecans (if using). Mix until combined. Pour into greased and floured loaf pans (2 or 3) and bake at 300F for about 1 hour or until inserted toothpick comes out clean.

*Note: The texture is much better if you use bananas that have been frozen. Peel & mash with potato masher & freeze in a zip-top bag.