Life has been busy this month, for me and my DB. I just finished a four-day trip and my DB is currently going through EIW (early interview week). What does that even mean? It means he has 21 interviews in five days. How intense is that? They go room to room in a hotel and go on twenty-minute interviews with different firms. I don’t know how they do it.
As you can tell, my blog hasn’t been a top priority in life recently. I’m focusing on work (both jobs) and supporting my DB to help him make it through this stressful week. Don’t get me wrong, I still love baking… I just haven’t had the time to do much of it or update.
Meanwhile, here’s a recipe to hold you up until the next one. More banana bread! This one was just okay. I may have over baked it, causing the crust to be thicker than I would have liked. The inside was moist, but the top was a bit crumbly. Recipe from AllRecipes.
With minor variations this is the recipe I’ve been making for 40 years. It originally came from a home ec teacher and it is beyond awesome. The differences are, first, that I cream the softened butter with the sugar (not melted). I add 1 tsp. lemon juice with the vanilla, and use 1 tsp. each of baking soda and baking powder, and 1-3/4 c. flour. Finally, regardless of how many bananas are used it should equal 1 cup. You will never find a better banana bread, and over the course of 40 years, I’ve never heard differently. Edited 8/17/09: My original 4/14/08 review should have indicated that I mash the bananas, not slice them.
This is quite simply the best banana bread I’ve ever had. I followed the recipe as stated, with a few additions, to enhance the overall flavor of the bread. I added 1/4 tsp cinnamon and 1/8 tsp ground cloves to the batter and 1/2- 3/4 cup semisweet chocolate chips in addition to the walnuts. Almost all the reviewers agree that the bananas should be mashed, so I mashed them. This distributed the banana flavor evenly throughout the dough. I also advise against using a mixer for the batter. This would whip too much air into the cake and take away from its dense quality. I baked the bread at 325 and it was perfectly done in an hour and 15 minutes. It cuts easily, thinly and has a great crust. Thank you for a great recipe!
Just want to chime in here and say that this bread is delicious. It came out soft and moist (but not underdone) on the inside with a slightly crunchy exterior. I also left out the nuts with no negative side effects.
The second time I made it (after writing the review), I didn’t have any sour cream, and so I substituted strawberry yogurt. Just thought I’d mention that it is quite tasty that way, too. :o)
“This is the moistest banana bread that I have ever tasted. It’s also very easy to make!”
1/2 cup butter, melted
1 cup white sugar
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup sour cream
1/2 cup chopped walnuts
2 medium bananas, sliced
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9×5 inch loaf pan.
- In a large bowl, stir together the melted butter and sugar. Add the eggs and vanilla, mix well. Combine the flour, baking soda and salt, stir into the butter mixture until smooth. Finally, fold in the sour cream, walnuts and bananas. Spread evenly into the prepared pan.
- Bake at 350 degrees F (175 degrees C) for 60 minutes, or until a toothpick inserted into the center of the loaf comes out clean. Cool loaf in the pan for 10 minutes before removing to a wire rack to cool completely.