Since I fattened you up last week with the trifecta o' goodness in the form of chocolate + cake + alcohol, I am counterbalancing that today. This is my Mom's recipe and it is incredible. Ironically, I love bananas and do not like anything flavored with bananas. Banana Pudding? No. Banana Bread Pudding? No thank you. Bananas Foster? I'll pass. Banana Cream Pie? The only thing worse than pie crust is pie crust full of creamed bananas.
BUT, I am changing my tune today. MiniMac helped me make this fantastic recipe I got from my Mom. And now I want to share it with you. Its 50 degrees here, which is rather on the chilly side to us Georgia Peaches, so why not stay in the house baking? There is no better option for this afternoon. Now, I modified this ever so slightly. And I have just eaten two pieces so clearly, I have come around on the bananas + other foods equation.
And it can't be all recipes my friends, the regularly scheduled blog posts return this week.
From my kitchen (and my Mom's) to yours, enjoy every bite.
Momcatt's Banana Bread
1 cup sugar
1/3 cup butter, softened
1-1/2 cup mashed ripe bananas (3-4 medium)
1/3 cup sour cream
1-2/3 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon baking powder
1/2 cup chopped nuts (optional)
*I added 1 tsp of cinnamon, 1 tsp of ginger and 1 tsp of cardamom.)
Heat oven 350
Grease bottom only of loaf pan (she uses parchment paper and I use silicone loaf pans.)
Cream sugar and butter
Stir in eggs until blended. (I use room temp eggs also.)
Add bananas and sour cream; beat 30 seconds
Stir in remaining ingredients except nuts just until moistened. Stir in nuts. (This is optional and I shall never place a nut in a baked good so I skipped this.)
Pour into pan
Bake until wooden pick inserted in center comes out clean. (9" loaf pan 55-60 minutes. 8 " pan about 1-1/4 hour)
Cool 5 minutes, loosen sides of loaf from pan
Remove from pan. and cool completely before slicing.