Aura’s Banana Bread
August 10, 2008
I watched the bananas getting spotted and decided, rather than sharing them with the dog, I would let them go a few more days and make banana bread. Veteran readers will notice that I have never posted a recipe in this category. We don’t often have sweets at home, so this is a rare treat. My banana bread is a variation of Cook’s Illustrated‘s: The Best Banana Bread.
1 stick butter
2 large eggs
1/3 cup sour cream (try Greek Yogurt for a bit of a different flavor)
1 teaspoon vanilla
2 cups all purpose flour
¾ cup granulated sugar
½ teaspoon sea salt
¾ teaspoon baking soda
Place bananas on a foil lined pan in a 400° oven for 10 minutes then remove and allow to cool. (Roasting the bananas brings out a caramelized sweetness that enriches the flavor of the bread.)
Turn oven down to 350°.
Melt a stick of butter and let it cool.
Butter and flour the bottom half of a loaf pan. (Today I forgot to flour it. I will let you know how that worked out. Doing only to the bottom of the pan is supposed to make the bread rise higher than if you had greased the whole pan.)
Roughly beat bananas in a stand mixer. (I suggest you peel them directly over the mixing bowl because there may be some liquid inside.)
Add eggs, vanilla and melted butter and mix until combined.
Add dry ingredients and stir (on lowest setting so as to not get flour all over the kitchen) until just combined. It will still look lumpy.
With spatula, scrape the sides of the mixing bowl and incorporate any residual flour. Pour into loaf pan and smooth the top with the spatula.
Bake on the lower middle rack for about 45-55 minutes. Done means it is golden brown and a toothpick inserted in the center comes out clean.
Serve warm or at room temperature.