I wish you could smell my house right now. It smells divine! I just pulled some banana bread out of the oven a little while ago, and we are camped out by the counter waiting for it to cool. I have to share a little story about my quest to find a go-to banana bread recipe. You see… I really dislike bananas, thanks to my older sister who decided when I was about 5 years old that she hated bananas. Seeing as I thought she was the smartest kid ever (don’t tell her I said that. I will deny it..) I figured I would follow in her foot steps. I actually talked myself into hating bananas, and to this day I can’t stand them. Of course I would marry a husband that LOVES bananas, and now have an almost 2 year old that would sell her left leg for a banana. She is bananas for bananas 🙂
I had to find a way to make use of left over bananas, and the quest to find a good bread recipe began. I tried a few, and each time my sweetie was quick to let me know it was not like the banana bread his mom made him when he was younger. Apparently, it was the bomb. Just when I was about to give up, I tried baking this one, and it won his approval. This is my official recipe now. It is not too sweet, and the cinnamon and nutmeg give it a wonderful spice flavor, without overpowering the bananas. I love mixing in a half cup of walnuts or pecans, but my sweetie hates nuts in his bread. Feel free to add them if you please. When it comes to picking the bananas, use the ripest you can find. The darker the spots and skin, the better. They have more sugars in them, and taste more banana-ey (I made that up) when baked.
Oh… and a little side note. I discovered something that has been really helpful. I was throwing out a lot of bananas because they were overripe and I was not ready to bake bread until I discovered that you can freeze them skin on in a plastic bag until you are ready to bake. Just thaw and mash. I now have a constant supply of bananas for bread.
1/2 cup butter (1 stick)
3/4 cup white sugar
1 tsp vanilla extract
1 tsp cinnamon
1/2 tsp nutmeg
1 1/2 cups all-purpose flour
1/2 tsp salt
1 tsp baking soda
1/2 tsp baking powder
1/2 cup sour cream
1 tsp lemon juice
1. Preheat your oven to 350 degrees F. Grease a 9×5 inch loaf pan.
2. Melt your butter and cool slightly(I microwave mine). Meanwhile, sift out the flour, baking powder, baking soda, salt, cinnamon and nutmeg in a bowl and set aside.
3. In a large bowl mix the butter and the sugar. Next, add in the eggs and the vanilla. Make sure the egg is well incorporated.
4. Add the flour mix to the liquid mixture in 3 batches, combining until smooth.
5. Mash the bananas and mix in the sour cream and lemon juice. Fold in the banana mixture to batter. Do not over mix. Pour into greased pan.
6. Bake for 50-60 minutes until a toothpick inserted in the center comes out clean.
Note: I often use three mini loaf pans instead of the 9×5 pan. They bake for 30 minutes. It makes it easier to share with my friends. This bread is dangerously good, and having too much of it around messes with my resolve 🙂
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