We rented a house last weekend in Idyllwild, about two hours away in the mountains. The hospitable owner, Ida Staples, left us 8 mini loaves of wonderful freshly baked banana bread along with gift certificates to the candy store for the little boys..nice touch! Our Swiss relatives have just arrived, and Ida has inspired me to try a recipe to welcome them; the banana bread that Martha Stewart Living magazine claims is their most requested recipe EVER! (Italics theirs)
Most of us have a tried and true recipe for this already; mine from an ancient Jr. League cook book. Most are fairly similar and all involve really over ripe bananas. The difference in this recipe is the addition of sour cream, which makes it extra moist.
1/2 cup (1 stick butter), at room temperature
1 cup granulated sugar
2 large eggs
1 1/2 cups unbleached flour
1 tsp. baking soda
1 tsp. salt
1 cup mashed very ripe bananas
1/2 cup sour cream
1 tsp. vanilla
1/2 cup chopped walnuts or pecans
Preheat the oven to 350 degrees. Butter a 9-by-5-by-3-inch loaf pan; set aside. In an electric mixer fitted with the paddle attachment, cream butter and sugar until light and fluffy. Add the eggs, and beat to incorporate.
In a medium bowl, whisk together flour, baking soda, and salt. Add to the butter mixture, and mix until just combined. Add bananas, sour cream, and vanilla; mix to combine. Stir in nuts, and pour into prepared pan.
Bake until a cake tester inserted into the center of the cake comes out clean, about 1 hour 10 minutes. Let rest in the pan for 10 minutes, then turn out onto a rack to cool. Makes 1 loaf.
Note: I baked this in 4 mini loaf pans for about 35 minutes.
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