Monday, June 27, 2011

The BEST Banana Bread

In the summertime I generally don't do much baking. It is too hot to crank up the oven and have more heat in the house. There are rare exceptions though, like when you have a few ripe bananas, and you are going out of town for the weekend. That is where my favorite banana bread recipe comes in. I got this recipe from my friend Janey, I knew I would love it when I read that it has sour cream in it. Sour cream is one of my favorite condiments, dressings, mixed with salsa, oh how I love it! I think it is what makes the bread so moist.

Banana Bread

1 & 2/3 Cup all purpose flour
1 TSP baking soda
1/4 tsp salt
1 Cup plus 2 TBSP sugar
2 eggs
1/3 Cup oil
3 & 1/2 bananas, very ripe, mashed
2 TBSP creme fraiche or sour cream
1 TSP vanilla extract

Set the oven to 350, line the bottom of a loaf pan with parchment paper. Sift together the flour, soda, cinnamon, and salt; set aside. Beat the sugar and the eggs together with a whisk until light and fluffy, about 10 minutes. (I cheat and let my kitchen aid mixer do the work.) Drizzle in the oil. Add bananas, cream, and vanilla. Fold in the dry ingredients and add desired nuts. (This is optional, my husband doesn't like nuts, so I skip it.) Pour into lined loaf pan and bake for 45 minutes to an hour. (It usually takes me an hour.)


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