Better Banana Bread

"It's always the same old same old story... When the bananas are sitting there in the fruit bowl, not quite ready to be eaten yet, still a bit green, the kids go nuts and complain that there are no bananas in the house. Then, when the bananas are finally ripe, they aren't in the mood. And finally, they turn overripe and no one wants to eat them. What happens next? Banana bread! There are a zillion banana bread recipes out there, but this one is the best!"
 
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photo by cookin from scratch photo by cookin from scratch
photo by cookin from scratch
photo by Hey Jude photo by Hey Jude
Ready In:
1hr 5mins
Ingredients:
10
Yields:
1 loaf
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ingredients

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directions

  • Preheat the oven to 350 degrees (F) and adjust a rack to the center position.
  • Lightly butter and flour a 9-by-5-inch loaf pan (regular or nonstick).
  • Whisk together the first four ingredients in a large bowl and set aside.
  • Place the eggs, sour cream, butter and vanilla in the bowl of a food processor.
  • Process until the mixture is homogenous, about 30 seconds.
  • Break up the bananas into 1 inch pieces and add them to the food processor.
  • Pulse until the bananas are broken up but not quite puréed with small chunks remaining (about six 1 second pulses).
  • Add the banana mixture along with the optional mandatory nuts to the dry ingredients.
  • Using a rubber spatula, fold together until the dry ingredients are just moistened and no streaks of flour remain.
  • Transfer to the prepared loaf pan and bake until the top is a dark golden brown with a cracked, domed top, and a tester inserted into the center of the cake comes out clean, about 55 to 60 minutes.
  • (Start checking bread after 45 minutes.) Cool for 5 minutes before removing bread from pan.
  • Continue to cool on a wire rack for several minutes more.
  • Serve warm or at room temperature.

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Reviews

  1. A lovely, silky-smooth banana bread. I was so angry at baboo for eating one of the bananas just before baking! Even short one banana, it was a very nice bread and we'll be making it again.
     
  2. Really good recipe, very sweet, very moist (although my bananas were a little beyond speckled, and were also extremely large). I used this to make muffins and it worked great-but I wish I had filled the muffin cups all the way to the top.
     
  3. I do not care for banana bread. But make it alot for dh, he loves it.And he informed me this is the best one ever. On line 3 I think you meant to say,frist 4 ingredients, I did the whole thing in my big mixer.with no problem.thank you,will keep this one.
     
  4. Great banana bread Mirj! I needed 2 loaves so did separate batches in my food processor, thinking that it couldn't contain a double batch. Next time I'll do both as I don't think there'll be a problem. We loved the 'optional mandatory' nuts....I used a 'baker's mix' of nuts that has about 4-5 different kinds of nuts in it, it was excellent. Thanks for the recipe!
     
  5. this is a very good banana bread recipe. I picked it because it reminds me a lot of my dad's recipe which he got from an israeli paper in the 80s (same source maybe?? :). the bread is super moist and banan-y. my baking time was closer to 70 minutes though.
     
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RECIPE SUBMITTED BY

<p><strong><span style=color: #ff0000;>Come and visit me on my blog:&nbsp; </span></strong></p> <p><a href=http://www.miriyummy.wordpress.com><strong><span style=color: #ff0000;>www.miriyummy.wordpress.com</span></strong></a></p> <p>&nbsp;</p> <p>October 2011: It's been 10 years since I came into Zaar one day at the recommendation of someone on another website. If you ask my husband (or my coworkers), I haven't logged out since! <br /><br /><a href=http://www.TickerFactory.com/><br /><img src=http://tickers.TickerFactory.com/ezt/d/4;15;0/st/20011021/e/I Joined Zaar%21/dt/6/k/f656/event.png border=0 alt= /></a> <br /><br />So what's happened in the ten years since I became addicted to Zaar? Well, I've been happily married, happily divorced, and happily married once again. (Wanna see wedding pictures? Click <a href=http://community.webshots.com/user/mirjamdorn>here</a>.) <br /><br /><a href=http://smg.photobucket.com/albums/v240/mirj/?action=view?t=chuppah2.jpg target=_blank><img src=http://img.photobucket.com/albums/v240/mirj/chuppah2.jpg border=0 alt=Photobucket /></a> <br /><br />Originally from the Bronx, I've been living in Israel since 1983. I'm married to a brilliant man with the most yummy British accent (this is the part where he rolls his eyes and says, Yeah, yeah, yeah). Let's call him Sushiman, even though he hates that name. <a href=http://www.recipezaar.com/member/52282>Chia</a> gave him that nickname when I was trying to create a dinner to show off my culinary talents. I posted here on Zaar with questions about the menu and since sushi was the main focus of the meal, he became Sushiman. That dinner was just the first of what I hope will become a lifetime of meals together. <br /><br />This is a picture of us taken in September 2005 in Kew Gardens in London. 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Not all eight live with us, but everyone is in and out all of the time, so we're thinking about replacing our front door with one of those revolving thingies.</p> <p>If you need help figuring out the whole complicated mess, you can check out <a title=Miriyummy -- A Guide to the Perplexed href=http://miriyummy.wordpress.com/about/ target=_blank>Miriyummy, A Guide to the Perplexed</a>.</p> <p>Here are my four beauties -- from left to right: Adiya, Sara, Nomi and Tehila <br /><br /><a href=http://smg.photobucket.com/albums/v240/mirj/?action=view?t=111.jpg target=_blank><img src=http://img.photobucket.com/albums/v240/mirj/111.jpg border=0 alt=Photobucket /></a> <br /><br />On March 18, 2009, my oldest, Sara, got married to Ariel. 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