My family adores banana bread. I've tried a billion different recipes, but Pioneer Woman's is by far my favorite. First of all it does not include nuts- I don't like nutty or seedy bread. Secondly, it makes a ton, & I mean a ton, of bread. Which in my family means it will last two days instead of one. I know I've directed you towards this recipe before, but I wanted to get it on the Mixing Bowl page so I thought I better post it. The only thing that I add to this recipe is 2 teaspoons of vanilla, just 'cuz. My extra drop of wisdom for this bread is this: use very, very brown bananas. Wait till those babies look super dark & mushy, then they will make the perfect banana bread. Here's the skinny...
Ingredients
2 sticks soften butter
1 1/2 + 2 tablespoons sugar
3 eggs
2 teaspoons vanilla
1 1/2 cup mashed bananas
4 1/8 cup flour
1 teaspoon baking soda
1 1/2 teaspoon baking powder
1 1/2 cup sour cream
Directions
Preheat oven to 350 degrees. Grease & flour a bunt pan or two large loaf pans.
Cream butter & sugar. Add vanilla. Add eggs one at a time beating in between. Mix in mashed bananas.
Combine dry ingredients in a separate bowl. Add dry ingredients & sour cream alternately, mixing in between. Beat well until all ingredients are well combined, batter will be very thick.
Pour into pan & bake for 1 hour 10 minutes or until knife inserted comes out clean.
Turn upside down on a cooling rack & allow bread to cool a bit before serving. Enjoy!
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