Banana Bread
The best thing to do with browning bananas that are no good to eat anymore is to turn them into cake. This recipe is from Martha Stewart. I used Greek yogurt instead of sour cream and it turned out wonderfully moist. I also didn’t put any nuts in my banana bread. Since the pan I used was the kind with the hole in the middle the cooking time was reduced to 40 minutes.
Banana Bread
Ingredients:
1/2 cup (1 stick) butter, at room temperature, plus more for pan
1 cup granulated sugar
2 large eggs
1 1/2 cups unbleached flour
1 teaspoon baking soda
1 teaspoon salt
1 cup mashed very ripe bananas (that’s about 3)
1/2 cup sour cream (or Greek yogurt)
1 teaspoon vanilla
1/2 cup chopped walnuts or pecans
1/2 cup (1 stick) butter, at room temperature, plus more for pan
1 cup granulated sugar
2 large eggs
1 1/2 cups unbleached flour
1 teaspoon baking soda
1 teaspoon salt
1 cup mashed very ripe bananas (that’s about 3)
1/2 cup sour cream (or Greek yogurt)
1 teaspoon vanilla
1/2 cup chopped walnuts or pecans
Method:
- Preheat oven to 350 degrees. Butter a 9-by-5-by-3-inch loaf pan; set aside. In an electric mixer fitted with the paddle attachment, cream butter and sugar until light and fluffy. Add eggs, and beat to incorporate.
- In a medium bowl, whisk together flour, baking soda, and salt. Add to the butter mixture, and mix until just combined. Add bananas, sour cream, and vanilla; mix to combine. Stir in nuts, and pour into prepared pan.
- Bake until a cake tester inserted into the center of the cake comes out clean, about 1 hour 10 minutes. Let rest in pan for 10 minutes, then turn out onto a rack to cool.
