So I had some bananas going brown and soft on my counter for about a week. Since I don’t eat bananas once the’ve lost that slight hint of green and have acquired so much as a single spot, I was in need of something to do with them. My Mother-in-Law came to the rescue for a banana bread that is rich, dark and moist. Since this initial attempt a couple of weeks ago, I believe I have made it three times. It is so delicious and addictive that I can’t stop eating it. I have added chocolate chips to subsequent versions, and I’m a big fan of doing so.
So! without further ado…
Mother-in-Law Banana Bread
1/4 cup sugar (I use brown)
1/2 cup butter (or margarine)
2 eggs beaten
1 tsp. baking soda
4 Tbsp. of sour cream, heaping (or yogurt)
1 cup mashed bananas ( spotty and over ripe, about 2 medium)
1 1/2 cups of flour
1 tsp. vanilla
1/4 tsp. salt
Optional ingredients – 1/2 cup raisins or nuts or a combination (or chocolate chips!)
Pre-heat oven to 325 F.
In mixing bowl cream together butter and sugar until light and fluffy. This is a little strange. Brown butter does not seem to want to ‘fluff’ the way white sugar does. Keep at it though and it will look like the picture.
Add eggs and vanilla, sour cream and soda and beat well.
Then add bananas, flour and salt.
Pour batter into loaf pan and bake for 50 to 60 minutes. When a toothpick inserted into the centre comes out clean then it’s ready to be extracted. Like I said, this is a dark banana bread. Don’t worry if it looks over done. It’s not.
Let sit in pan to cool for 15 minutes and then run a knife around the outside of the loaf. Let cool another 20-30 minutes and then turn out onto cutting board to finish cooling.
Enjoy! (Seriously, it’s the best banana bread ever…)Pin It