My Favorite Banana Bread

in Diana's Recipe Book

Average Rating:  (total ratings: 2)

Servings: 8-10

Comments: The reason I call this My Favorite Banana Bread is because it's flavor is so outstanding. The banana is not overpowering, just enough to give the bread a subtle but generous enough flavor. Too much banana in the bread will make it taste rubbery so just use the 1 cup mashed (2 very ripe bananas) for an excellent texture. The added small amount of sour cream adds to the moistness of the bread. I love to slather a slice with butter and eat it that way, others may prefer it warm or even toasted. Especially good served for breakfast or brunch. Serve it sliced, with butter and whipped cream cheese on the side. Your guests will gobble it up......Diana, Diana's Desserts

Ingredients: 1 cup granulated sugar 1/2 cup (1 stick/4 oz/113g) unsalted butter, softened 2 large eggs 1 cup mashed bananas, (approximately 2 very ripe bananas) 1/2 cup sour cream 1 teaspoon vanilla extract 2 cups all-purpose flour 1/2 teaspoon baking soda 1 teaspoon baking powder 1/4 teaspoon salt 3/4 cup chopped walnuts (optional)

Instructions: Preheat oven to 350 degrees F/180 degrees C. Generously grease a 9 x 5-inch or 10 x 5-inch loaf pan with butter or spray with non-stick cooking spray. Line loaf pan with parchment paper. Lightly grease or spray parchment paper. In a medium bowl, combine the flour, baking soda, baking powder and salt. Mix well. Set aside. Cream the sugar and butter on medium speed with an electric mixer. Mix well. Add eggs, mashed bananas, sour cream, and vanilla extract. Reduce speed to low and add the flour mixture, scraping down the bowl with spatula a few times. With a wooden spoon, fold in chopped walnuts (walnuts are optional). Spoon batter into prepared loaf pan. Bake in preheated oven until cake springs back when gently touched, about 55-60 minutes. Cool bread in pan for 10 to 15 minutes, then remove from pan (removing parchment paper), and let loaf cool completely on wire rack. Store bread double wrapped in plastic wrap at room temerature for up to 3 days. Makes one (9 x 5-inch or 10 x 5-inch) loaf, 8-10 servings. Photograph taken by Diana Baker Woodall© 2006

Source: Diana Baker Woodall

Date: January 19, 2006

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