What joy the gospel gives me. I can approach the throne of God with confidence, not because I've done a good job at my spiritual duties, but because I'm clothed in the righteousness of Jesus Christ. ~ C.J. Mahaney

Banana Bread


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!

Banana Bread

  • 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.)




Anonymous said...

Those pans look familiar. Did I give you my pans I bought in England?
I may make G~Daddy some Banana Bread for his 81st birthday coming up soon since he LOVES bananas!

Anonymous said...

Nope, these are some little pans I found at a baking store in downtown Aiken. They are actually 3X5 inches and are stainless steel. And I love them! As much as I can love something that can't love me back.... :-) I love to bake bread in them and have eight lined up down the counter.

Anonymous said...

My own blog won't let me post a comment. How silly is that??

Anonymous said...

If you love banana bread, I have another great recipe for you. It is from my Amish cookbook. I made up a double recipe for the kids teachers for Christmas and got rave reviews. I was willing to try a totally new recipe on "strangers" cause it was amish. I am not aware of anything they make that isn't good in most people's taste books. :-) Just let me know if you'd like me to send it your way. I love the stuff too.

Abby St Clair said...
This comment has been removed by the author.
Abby St Clair said...

I came over here for this recipe. The poor, long lost blog.

Abby St Clair said...

Add almond extract and orange zest and wow.