Banana Bread
 
Prep time
Cook time
Total time
 
Author:
Serves: 1 loaf
Ingredients
  • 2 cups flour
  • 1 tsp. baking soda
  • 1 tsp. baking powder
  • pinch of salt
  • 2 very ripe bananas
  • 1 egg
  • 1 yolk
  • ¼ lb. softened butter
  • 8 oz. sour cream (small container)
  • 1 tsp. vanilla
  • 1½ cups sugar
Instructions
  1. Preheat oven to 325 degrees.
  2. Prepare pan with baking spray. Don't forget the corners and don't over do it.
  3. Mix dry ingredients together (flour, baking soda, baking powder, salt) and sift. Set aside.
  4. Mash bananas with whisk in large mixing bowl.
  5. Blend liquid ingredients into bananas (egg, yolk, butter, sour cream, vanilla).
  6. Mix in sugar.
  7. Fold in dry ingredients. Mix until ingredients are incorporated.
  8. Transfer to prepared pan. Don't go more than ¾ up the side of pan as it will rise.
  9. OPTIONAL STEP: Lightly coat bench scraper ½" up sides in oil (flavorless like canola/vegetable oil) and sink about ¼ " into center of batter for a straight line instead of a crooked crack.
  10. Bake at 325 degrees for 50-55 minutes.
Notes
*PRO TIP: The optional step is about the look of the bread. The top of banana bread cracks when it bakes.The bench scraper method allows you to create a nice, straight line. You don't need this step but it looks cleaner. Without the bench scraper you get a more rustic looking bread with a crooked crack.

*Allow bread to cool until you can comfortably touch the pan. At this point, remove bread from pan and set on cooling rack. If you leave the bread in the pan to cool completely, condensation forms in the bottom of the pan and the bread gets soggy.

*Don't toss those brown bananas! Overripe bananas are softer and sweeter. Why? Because as the banana ripens the starch in the fruit reduces and the sugar rises. This just adds more deliciousness to your banana bread.

*Banana bread freezes beautifully.
Recipe by Every Kitchen Tells A Story at https://everykitchentellsastory.com/1154-2/