This Banana Bread recipe is something that has been in our household forever. If I could remember the time that it was introduced to us, that would be a very strange thing. Anytime a new, differing recipe of this famous bread shows up out of the blue, I never feel I can trust it to be half as good, with just a pleasantly balanced flavors. This scrumptious bread with its moist crumb and banana flavor has always been one of those “go-to” recipes that pops out when I want to bake something. Simple, easy, not a ton of baking expertise needed. So, it just didn’t seem right not to share it here on the blog 🙂
recipe originally from Epicurious.com. Makes 1 loaf
- 1/4 cup + 1 tablespoon sour cream
- 1 teaspoon baking soda
- 1/2 cup (1 stick) butter, room temperature
- 1 cup sugar
- 2 eggs
- 1 cup mashed ripe bananas (about 2)
- 2 cups all purpose flour
- 1/2 teaspoon baking powder
- 1 cup chopped walnuts or pecans (optional)
Preheat oven to 350˚F. Grease 9×5″ loaf pan, or bunt pan. Combine sour cream and baking soda in small bowl. Using an electric mixer, cream butter and sugar in large bowl. Beat in eggs, bananas and sour cream mixture. Sift in flour and baking powder. Stir in nuts (only if adding nuts.) Spoon mixture into prepared pan. Bake until toothpick inserted into center comes out clean and loaf is golden brown, about 1 hour. Cool 10 minutes in pan. Turn loaf out onto rack and cool completely.
My favorite way to have this bread is to slather a substantial layer of salted butter or homemade cream-cheese frosting on top. It may not sound healthy, but oohhhhh! Its taste is so worth it!