Recipe by SFL
From April 2006 issue of Family Fun Magazine
Top Review by Monique #2
I didn't make a bread I made muffins and got a total of 13. They were moist, a little too moist for my taste. I left them in the oven as long as possible without burning and still felt they were a little too moist. I did like the outside of the bread, it had a nice almost crunchy texture that contrasted well with the moist inside. I did add cinnamon to mine, I wish I had walnuts or something for a little bit more texture on the inside.
The banana taste wasn't that strong either. It was noticeable but more stable. My bananas were very ripe.
I don't know if I would try this again. It's a toss up. A good recipe but not an instant go to.
- 2 cups all-purpose flour (or 1/2 whole wheat, 1/2 all purpose flour)
- 1 teaspoon baking powder
- 1⁄2 teaspoon baking soda
- 1⁄2 teaspoon salt
- 1⁄2 cup unsalted butter, softened
- 1 cup sugar
- 2 eggs, at room temp
- 1 teaspoon vanilla extract
- 3 medium bananas (1 C. mashed) or 3 large bananas, very ripe (1 C. mashed)
- 1⁄2 cup sour cream
Directions See How It's Made
- Heat the oven to 325°. Line a 5- by 9-inch loaf pan, preferably one with a light interior, with enough waxed paper to drape over the long sides. This will make the baked bread a cinch to remove and the pan easy to clean. Set the pan aside.
- Sift together the flour, baking powder, baking soda, and salt into a medium bowl. In a large bowl, cream the butter using an electric mixer. Gradually add the sugar, scraping down the sides of the bowl as necessary. Add the eggs one at a time, beating well after each addition. Next, add the vanilla extract and blend briefly. Set both bowls aside.
- Peel the bananas and place them in a separate bowl. Mash them with a fork or a potato masher and measure out 1 cup. Add the sour cream and stir to blend. Set the bowl aside.
- Using a wooden spoon, blend a third of the dry mixture into the butter-sugar mixture. Add the rest of the ingredients in this order, stirring well after each addition: half of the banana mixture, half of the remaining dry mixture, the rest of the banana mixture, the rest of the dry mixture. Next, add mix-ins if desired (see below).
- 5. Scrape the batter into the prepared pan and smooth the top with a spoon. Bake on the center oven rack until a tester inserted deep into the center of the bread comes out clean, about 70 to 75 minutes.
- Transfer the bread to a cooling rack and cool it in the pan for about 20 minutes. Using the waxed paper, lift the bread from the pan and place it on the rack. Pull down the sides of the paper and allow the bread to cool thoroughly before slicing. Makes 10 or more servings.
- For custom flavors that are sure to please everyone in your clan, try these fun variations.
- Chocolate Chip Walnut Banana Bread: Follow steps 1 through 4, then stir 2/3 cup mini chocolate chips and 1/3 cup chopped walnuts into the batter.
- Cranberry Banana Bread: Follow steps 1 through 4, then stir 1 cup dried cranberries into the batter.