Thursday, June 7, 2012

Banana Bread

Banana bread is simple but delicious- and obviously one of the best ways to use up ripe bananas.  I'm one of those people who prefers to eat bananas when they are just barely ripe and aren't as sweet.  So as soon as I see a couple brown spots I know they are past their prime (in my eyes) and I just save them for banana bread.  There are a few basic steps involved but the recipe is overall pretty simple.  The bread comes out extra moist because of the sour cream that gets mixed into the batter.  This recipe makes two loaves so you can share one with friends or family!

1 cup butter, softened
1 1/2 cups sugar
4 eggs
2 teaspoons vanilla
2 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon salt
3 cups flour
1 cup sour cream (could substitute plain Greek yogurt)
3-4 ripe bananas (about 2 cups mashed)
You know your bananas are ready when they look like this!
Mash them up and they look like this-
Preheat oven to 350 degrees F.  Prepare two greased loaf pans (8x4 or 9x5).  Cream together the butter and sugar until light and fluffy. 

Add the eggs and vanilla and mix well.  (I did this all by hand).  Next, add the salt, baking soda and baking powder and stir to combine. 

Finally, add the flour.  Mix until the flour has been completely incorporated into the batter.  Fold in the sour cream and mashed bananas and mix until combined.  

Pour half of the batter into each loaf pan and bake for about 50 minutes or until a knife inserted in the middle comes out clean. 

Let it cool for at least 30 minutes before slicing. Store in an airtight container or plastic bag at room temperature. 

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