Honestly, I never had any intentions of completely turning this into food blog. It's just that I've been doing a lot of cooking and baking- trying new recipes, making old favorites. And there are just so many good ones I want to share, like this recipe for banana bread I tried today from cookbook I mentioned in the last post.
Just on the off chance that you're starting to suspect I have a thing for banana bread, you'd be correct. This will make the third banana bread recipe I've blogged so far. The other two are combinations of bananas and something else...Carrot Banana Bread, and Blueberry Banana Bread , both delicious, by the way!
This one, however, is just plain ol' banana bread. The other day, Abby was asking me for a plain banana bread recipe. I knew this would be luscious, since it was served at Johnston Street Cafe'. Man, oh, man! Is it good! It's very moist and has a wonderful flavor. The secret ingredient is the sour cream. Well, that and the butter. At least that is my guess. I just know you'll love it if you try it!
The recipe makes one big loaf. I usually bake three smaller loaves because they are just easier to handle and cut. Besides, when we scarf one of these at one sitting, there is a whole lot less guilt! It also bakes up faster, so we get to dive into it that much sooner.
Not that we're in a hurry or anything.
OK, enough chatting. It's time to get down to business!
- 1/2 cup butter, softened
- 1 cup sugar
- 2 eggs
- 1 teaspoon vanilla
- 1 cup mashed bananas (I pureed them in the blender.)
- 1/2 cup chopped nuts
- 1/2 cup sour cream
- 1 1/2 cups flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Mix well all ingredients in the order listed. Spoon into a greased and floured 5X9" loaf pan. Bake at 350 degrees for 1 hour. Cool on a wire rack.
(If using smaller pans, adjust time accordingly.)