One of the things I enjoy the most about winter is the fact that I get to bake a lot, and I mean A LOT! I’m in the kitchen whipping up all sorts of goodies. And as National Banana Bread day draws near, February 23rd, I’m getting a head start on things, sharing my version of an old recipe. Moist, fragrant, slightly dense and irresistibly delicious. There’s no better way to enjoy bananas that have sat for too long than by making this recipe.
The actual Banana Bread recipe began being published in cookbooks around the great depression when resourceful housewives did not wish to throw away overripe bananas (as they were still a costly item to purchase). In my kitchen I let them sit on purpose just so that I can make this recipe. Devouring the bread is the best part and I think you will agree.
- 1 stick unsalted butter, at room temperature
- 1 cup sugar
- 2 eggs, at room temperature
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup mashed very ripe bananas (about 3 medium bananas)
- 1/2 cup sour cream or yogurt
- 1 teaspoon vanilla extract
- 1/2 cup chopped nuts, Pecans or Walnuts (I prefer Pecans)
- Preheat oven to 350 degrees. Butter or spray (I use Pam) a 9 x 5 x 3 inch loaf pan.
- With an electric mixer using the paddle attachment, cream the butter and sugar until light and fluffy. Add the eggs one by one, beating well.
- Meanwhile, sift the dry ingredients together in a separate bowl. Slowly add to the butter mixture and blend well.
- Add the bananas, sour cream or yogurt and vanilla. Mix until well blended.
- Stir in the chopped nuts and pour into the prepared pan.
- Bake 1 hour or until cake tester comes out clean.
- Let pan rest on rack to cool slightly then turn out to cool completely.
Yet another great, easy to make recipe, courtesy of yours truly. And if you’re feeling ambitious, make a few extra loaves, wrap in plastic, and freeze. Thaw at room temperature for an hour and you’ll have fresh banana bread ready to go by the time everyone wakes up. Freezing individual slices works well too.
Also, adding a handful of blueberries to the mix ups the anthem and provides you with some awesome antioxidants. You get a double whammy of goodness plus the added benefit of nutrients!
What have you been whipping up in your kitchen? I’d love to know…