Tuesday, July 27, 2010

best banana bread ever

Now that we need to keep the house constantly stocked with food (funny how babies want to eat every fricking day) I always have bananas around. But we don't always get to them before they go bad. So have been perfecting my mom's banana bread recipe to deal with all the overripe fruit and I think I nailed it with this one (baked during B.'s one and only nap Sunday). Plus I baked it in a bundt pan, which takes less time and guarantees it'll be cooked in the middle when you take it out.

Banana Bread
1 1/2 cups white sugar
1/2 cup butter at room temperature
2 eggs
2-3 ripe mashed bananas (seriously the darker the better)
2 cups of flour
1/2 teaspoon salt
2 teaspoons baking powder
1 teaspoon baking soda
3/4 cup milk
1 teaspoon vanilla
1/2 cup sour cream (sorta optional but makes WAY moister)
*chocolate chips (very optional and I don't use when baking for Ben)

Preheat oven to 350 degrees. Cream the butter and sugar together. Add the eggs and mashed bananas and blend all together. Add half the flour and all of the salt, baking powder and baking soda. Beat until just combined. Add the milk, vanilla and sour cream and beat until just combined. Add the rest of the flour and beat until just combined. Add chocolate chips at this stage if you want. Pour into a large bundt pan and bake for about 45 minutes or until the top if firm and a straw comes out clean.

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