What do these say to you?
To me, they say (heck, they practically scream) banana bread.
I’ve looked for the perfect banana bread recipe for years and years. Most of the recipes I’ve tried leave me feeling rather disappointed. Either too dry or too dense… it’s never quite right. Until the other night. I finally found it. The perfect banana bread recipe. And all because I was looking for a recipe that used SIX ripe bananas. Serendipity, folks. Serendipity.
Beautiful, isn’t it? And check out the crumb…
Light, moist, banana goodness. Instead of full-size loaves, I made mini loaves and cupcakes (yes, really). Check back in a day or two to see what I did with the banana cupcakes!
My modified recipe behind the cut…
Banana Sour Cream Bread
(adapted from allrecipes.com)
1/4 cup white sugar
1 teaspoon ground cinnamon
3/4 cup butter
3 cups white sugar
3 eggs
6 very ripe bananas, mashed (I like to puree my bananas – gives the final product a more consistent texture)
16 ounces (2 cups) sour cream
1 tablespoon vanilla extract
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
3 teaspoons baking soda
4 1/2 cups all-purpose flour
Preheat oven to 300 degrees. Grease four 7×3 inch loaf pans (I used one buttered mini-loaf pan and three muffin tins lined with cupcake liners). In a small bowl, stir together 1/4 cup white sugar and 1 teaspoon cinnamon. Dust pans lightly with cinnamon and sugar mixture.
In a large bowl (and I mean LARGE – be sure to consider the total volume of all ingredients when choosing your bowl), cream butter and 3 cups sugar. Mix in eggs, bananas, sour cream, vanilla, cinnamon and nutmeg. Mix in salt, baking soda and flour. Divide into prepared pans.
Bake for 1 hour, until a toothpick inserted in center comes out clean. (Mini loaves and cupcakes took about 20 minutes.)
That banana bread looks nice and moist and good!