Ahhh, bananas. They are said to be a super food and I always buy a bunch with the best of intentions. The problem is I only like bananas when they are slightly under ripe. Since most of the bananas we get seem to go from completely green to speckled in brown in record time, it’s inevitable that I end up with a bunch of browning bananas staring at me. And we all know what to do with bananas that are giving us the stink-eye: bake banana bread.
I found this recipe online at Sophistimom a few years ago when I was making some mini loaves for Christmas gifts. I think it turns out a very moist and just-sweet-enough result. I’ve been dividing the batter in half to make two medium loaves lately because a mini loaf just isn’t enough around my house. (If you do two loaves, you will have to bake them at least 15 minutes longer than indicated below. Use the trusty toothpick test to be sure they are done) If you like nuts, you can always throw some chopped ones into the batter. I prefer to just sprinkle any nuts on top before baking so that the nut-averse can easily avoid them.
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| Sometimes you want to eat it right out of the oven. |
Banana bread
2 cups (300g) unbleached, all purpose flour
3/4 teaspoon baking soda
3/4 teaspoon coarse salt
3 large, very ripe bananas
1 cup (220g) organic sugar (it has an earthier flavor, but regular is fine)
1/4 cup (60g) low-fat sour cream
2 eggs, beaten
1 stick (8 tablespoons or 110g) unsalted butter, melted
1 1/2 teaspoons pure vanilla extract
3/4 teaspoon baking soda
3/4 teaspoon coarse salt
3 large, very ripe bananas
1 cup (220g) organic sugar (it has an earthier flavor, but regular is fine)
1/4 cup (60g) low-fat sour cream
2 eggs, beaten
1 stick (8 tablespoons or 110g) unsalted butter, melted
1 1/2 teaspoons pure vanilla extract
1. Preheat oven to 350 degrees (180 degrees, Celsius). Spray 4 small (3×5 inch) loaf pans with non-stick cooking spray. In a medium bowl, sift together flour, salt, and baking soda. Set aside.
2. In a large bowl, mash bananas until almost smooth, but still chunky. Stir in sugar, butter, eggs, sour cream, and vanilla.
3. Carefully fold flour mixture into banana mixture. Stir until just incorporated. Batter should be lumpy, with no dry spots.
4. Fill each pan half way. Place on a large cookie sheet and bake at 350 degrees, until a toothpick, inserted in the center of the loaves, comes out clean. This should take between 35-45 minutes.
5. Let cool in pans for at least 10 minutes. Remove from pans and let cool on a wire rack until ready to serve.
2. In a large bowl, mash bananas until almost smooth, but still chunky. Stir in sugar, butter, eggs, sour cream, and vanilla.
3. Carefully fold flour mixture into banana mixture. Stir until just incorporated. Batter should be lumpy, with no dry spots.
4. Fill each pan half way. Place on a large cookie sheet and bake at 350 degrees, until a toothpick, inserted in the center of the loaves, comes out clean. This should take between 35-45 minutes.
5. Let cool in pans for at least 10 minutes. Remove from pans and let cool on a wire rack until ready to serve.
I wrote this whole post without mentioning monkeys. I think that shows a lot of restraint.
- Jenn
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