Thursday, May 05, 2011
The best banana bread recipe. Ever.
Yeah, I'm making that bold statement for all the world to see.
This recipe has become one of my go to recipes lately. Despite the fact that we eat a lot of bananas, we always seem to have some going bad.
So I turned to Martha and she didn't disappoint. She says it's easy-to-bake and she's right. And it's so moist and tasty! The secret: sour cream.
The hubby loves bananas, but doesn't like banana bread. A fact he's told many pretty much every time over our seven years together when I've whipped up some. But not this one. He can't get enough of it.
Although I must confess, I haven't told him that the secret is the sour cream - something he detest even when used in baking (I know, I know what you're thinking, you can't taste the sour cream. I know. The man's crazy but I love him.)
Give it a try the next time you've got a few over ripe bananas. I promise you won't be disappointed.
Martha Stewart's Banana Bread (I omitted the nuts):
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.