Somehow, I always have extra bananas in my house that start to get too ripe to eat. So what does that leave me doing: making banana breads or muffins. This weekend, I tried Martha Stewart’s recipe for banana bread, and it is slightly different from the other recipes I have come across because it calls for sour cream. But, since I love Martha Stewart and all of her recipes, I will trust her!
You can find the recipe from her site here, but I have also included it below! I definitely recommend you going to her site in general. I always find the best ideas for recipes there.
What you will need:
o 1/2 cup (1 stick) butter, at room temperature, plus more for pan
o 1 cup granulated sugar
o 2 large eggs
o 1 1/2 cups unbleached flour
o 1 teaspoon baking soda
o 1 teaspoon salt
o 1 cup mashed very ripe bananas
o 1/2 cup sour cream
o 1 teaspoon vanilla
o 1/2 cup chopped walnuts or pecans (Optional… I did not put any)
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.
Thank you all for stopping by, and thank you Martha Stewart for such a delicious recipe!