Tuesday, January 11, 2011
Seriously? I haven't posted this banana bread yet? I could have sworn I had already but I must've got caught up in wondering whether or not anyone would really be interested. You see, I've had a go-to banana bread recipe for some time. Its good but really nothing special, just one I'd always used from Meta Given's Modern Encyclopedia of Cooking. I'm sure you have a banana bread recipe or two, maybe from Grandma or a treasured cookbook, so why would you bother trying some other recipe?
Well I thought the same thing until I read this article in the Dallas Morning News. My mom had saved it for me, since banana bread is her favorite, and was eager to see if I would make the recipe given. The author had been in search of the best banana bread recipe, one that would yield a tender, moist, flavorful bread bursting with banana flavor. It sounded like a noble quest to me, knowing that the recipe I had was just mediocre. So without delay I whipped up the recipe given in the article, and I'm happy to say it has been my new go-to banana bread ever since. The sour cream adds just enough acid to give it a good rise, and the loaf is full of chopped walnuts and plenty of banana flavor. Its the perfect thing to make on a lazy weekend or anytime you have several too-ripe bananas hanging around.
from the Dallas Morning News
2 c flour
1 c sugar
2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1 1/2 c coarsely chopped walnuts
1 1/2 c mashed bananas (about 4 small bananas)
1/4 c sour cream
1 tsp. vanilla
1 stick (1/2 c) butter melted, and brought to room temp.
In a large bowl combine the flour, sugar, powder, soda and salt. Mix well and toss in the walnuts to coat. In a separate bowl beat the eggs, add the mashed banana, sour cream, vanilla, and butter. Stir well to combine.
Make a well in the center of the dry ingredients. Add the wet mixture and stir well until thoroughly combined. Pour into a greased 9x5 loaf pan. Bake at 350 degrees for 40 minutes. Cover loosely with foil if it seems to be browning too quickly. Reduce heat to 325 and bake about 20 minutes until a cake tester inserted in the center comes away clean.
You'll be happy to know that this recipe adapts rather well. Don't like walnuts? Substitute chopped pecans or chocolate chips. Want a peanut butter flavored loaf? Substitute peanut butter for half of the butter called for. Either way, this banana bread will be a hit.