When an overabundance of ripe bananas presents itself, one has at minimum two sensible options– bake something, or peel and freeze for future smoothie use. Being in a baking mood, I opted for the former. I had never made banana bread before, and for whatever reason, believed that I needed no more than 15-20 minutes of baking time. Be advised, it takes almost an hour. So don’t agree to go for a walk with your neighbor and the fur-children in “a few minutes” because you’ll turn up a big, fat liar like I did. Should you do that, invite her over and share the sweet love once it’s out of the oven. Creamy, buttery, and rich in texture, this recipe’s definitely a winner. And how could it not be?! It contains butter and sour cream!
Materials (recipe adapted from Martha Stewart)
1/2 cup softened butter
1 cup granulated sugar
2 large eggs (or 3 small ones)
1 1/2 cups flour
1 tsp baking soda
1 tsp salt
1 tsp cinnamon
3 very ripe bananas, mashed
1/2 cup sour cream (the secret!)
1 tsp vanilla
1/2 cup roughly chopped walnuts (optional)
P.S. For a decadent version, add 3/4 cup semi-sweet chocolate chips with the nuts, or swirl in 3/4 cup Nutella after you’ve poured the batter into the pan. Take that, bikini season!
1. Heat oven to 350 degrees, and butter the bottom and sides of a 9×5 (8×8 works, too) loaf pan.
2. Using an electric mixer, beat butter and sugar until creamy. Add eggs and beat for another 30 seconds.
3. In a separate bowl, whisk together flour, baking soda, salt and cinnamon.
4. Add the butter mixture, and mix until combined. Add the bananas, sour cream and vanilla and mix. Stir in nuts.
5. Pour into loaf pan, and bake for approximately 50 minutes, or until a thin knife inserted into the center of the bread comes out clean.