Our very special Granddaughter, Anna, is visiting us at Mead Meadow. Anna loves banana bread and we wanted to make one of her favorite things together. We chose banana bread because everyone calls her Anna Banana. She told me to tell everyone she really doesn’t like bananas, but, there is one exception and that is banana bread. As Anna says, it is so moist you don’t even need milk. We hope you love this banana bread as much as we love Anna.
Makes: 1 loaf
Prep time: 20 min
Bake time: 1 hour
¼ pound ( 1 stick) unsalted butter, at room temperature
1 cup of granulated sugar
2 large eggs, at room temperature
1 ½ cups unbleached all-purpose flour
1 teaspoon baking soda
1 teaspoon sea salt
1 cup very ripe bananas, about 3 medium, mashed
½ cup sour cream
1 teaspoon vanilla extract
½ cup walnuts or pecans, chopped (optional)
Preheat oven to 350 degrees. Butter a 9x5x2.75-3 inch loaf pan.
- With a stand-up mixer, with the paddle attachment. Cream the butter and sugar until light and fluffy.
- Add the eggs, beat well.
- Sift the dry ingredients together and combine with the butter mixture. Blend well.
- Add the bananas, sour cream and vanilla. Stir well.
- Stir in the the nuts (optional) and pour into the prepared pan.
- Bake for 1 hour, until cake tester comes out clean.
- Turn out onto a cooling rack, cool completely before cutting.
SERVING: Serve warm or at room temperature. A little whipped cream cheese is a nice accompaniment.
STORING: Cover first in plastic wrap and then in tin foil. Refrigerated it will last up to 1 week; in the freezer up to 1 month.