Crazy For Banana Bread

Laurie Lenartowicz

By
@llenartowicz

I always make this bread when I have bananas that are slightly over-ripe. If I don't wish to make the bread right away, I mash three bananas, add a few drops of lemon juice and freeze them in a plastic bag.

The sour cream, yogurt or buttermilk makes this a moist recipe. Banana yogurt gives it a richer flavor. If you wish to use buttermilk and don't have any on hand, you may make your own using the following step: Add 1 TBSP of white vinegar or lemon juice to a plain cup of milk. Let it sit for 10 minutes and you have buttermilk!


Featured Pinch Tips Video

Comments:

Serves:

12

Prep:

20 Min

Cook:

1 Hr

Ingredients

3 large
ripe bananas mashed with a fork.
2 large
eggs
1/2 c
butter, softened
3/4 c
brown sugar, lightly packed
3/4 c
white granulanted sugar
1 tsp
vanilla extract
1/2 c
sour cream, plain or banana yogurt or buttermilk
2 1/2 c
all purpose flour
1 tsp
baking powder
3/4 c
optional: chopped pecans or walnuts.
1 tsp
salt

Directions Step-By-Step

1
Pre-heat the oven to 350 degrees. Grease and flour a 9x5" loaf pan and set aside.
2
In a large bowl with electric mixer on medium, beat the sugars with the butter until light and fluffy. Add the eggs, one at a time. Beat in the bananas, sour cream and vanilla.
3
In a medium bowl, sift together the flour, baking powder and salt. Stir this mixture into the banana mixture with a wooden spoon until all crumbs are moistened. Do not over stir!
4
Fold in the nuts if desired. Turn mixture into the prepared baking pan. Bake at 350 degrees for about an hour or more until bread tests done with a toothpick.
5
Cool on baking rack for 10 minutes. Remove carefully from pan and allow to cool completely. Store tightly covered in a cool place.
6
Freezes well for three months tightly wrapped.
This is a bakesale favorite. Use the smaller loaf pans filled 3/4 of the way and bake for 25 minutes or until done.

About this Recipe

Course/Dish: Breads, Sweet Breads
Hashtag: #banana