Fictionista, Foodie, Feline-lover

Wednesday, December 19, 2012

Banana Bread Recipe

Photo by Romek Kowalski
It's been a busy week here at Kattomic Energy and I haven't done much baking for the holidays. (My mother used to whip herself into a cookie-making frenzy but I take a more conservative approach to prepping for Christmas, which is a lot less stressful.)  Last night, though, I whipped up a batch of banana bread and this morning, I notice, it's mostly gone.  The elves must have gotten into the fridge.

My loaf pans are on loan to a friend who's got a big catering gig so I made this in a square pan. It came out delicious.


1 1/2 cups of flour (sometimes I make the 1/2 cup flour whole wheat flour)
1 cup granulated sugar (if bananas are very ripe, I usually use just 3/4 cup)
1/2 cup sour cream
1 cup mashed bananas (about two medium bananas)
1 stick butter (unsalted)
1 tsp. baking soda
2 eggs
1 tsp. vanilla

Cream sugar and butter. Add eggs and vanilla.
Combine flour and baking soda.
Add to wet ingredients.
Add mashed bananas and sour cream.

OPTIONAL:   1/2 cup chopped walnuts--add with bananas and sour cream

Bake at 350 for 45-60 minutes. (Because I used a square baking pan this took less time than usual.)

Also optional--you can make a glaze of confectioner's sugar and milk to drizzle over the bread if you want.

This bread is yummy right out of the oven and is also lovely cold for breakfast. (And apparently also for midnight snacks.)

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