Banana Bread

Bananabread.jpg

Banana bread is something I make often, mostly because my bananas are always getting ripe before I’ve managed to eat them all. I’ve tried several recipes and will probably continue to search for the perfect one, but I might have found it. I made this recipe a few weeks ago but I was rushing and forgot to grease the pan, this resulted in the whole thing falling apart. While it tasted amazing, it looked pretty awful. Round 2.

First things first, grease the pan! If you don’t your bread will stick to the pan and you’ve wasted your time. Not what busy people like you and me have time for. Next, cream together the butter and sugar. The recipe said use a mixer, but I don’t have one so I used a processor. Then comes the eggs… add two. This is where I veer off course…  I put all of the remaining ingredients in the food process and pulsed until it was incorporated. Don’t over mix, if you over mix you will have a tough chewy bread.

BananaBlend

Now, we’re all friends here, so in the spirit of being transparent, I dropped a banana. Don’t freak out, I didn’t put it in the bread, I tossed it, but I had to fight the cat for it.

BananaFloor.jpg

Back to the bread. I used Martha Stewart’s “The Best Banana Bread” recipe. I substituted Greek yogurt for sour cream, and as I mentioned above I didn’t follow her exact process.

The results…. amazing! This is a winner. Give it a try and let me know how you like it.

LGND Tips:

  • Try substituting Greek yogurt for sour cream.
  • Just mix everything in one bowl, less dishes!
  • Add nuts if you’d like, my husband likes them, I do not.
  • MS’s recipe doesn’t say how long to cook the bread, I cooked mine for about 1 hour and 10 min.
  • Don’t drop the bananas.

Martha Stewart’s Banana Bread: 

  • 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
  • 1/2 cup sour cream
  • 1 teaspoon vanilla
  • 1/2 cup chopped walnuts or pecans
  1. 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.

  2. 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.

  3. 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.

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