Sometimes I play with a recipe. Add more of something, take away a little of something; add something new, maybe two. This time though I believe I have the ultimate banana bread recipe. It makes three loaves, and to freeze them, just wrap tightly in plastic wrap, and freeze for up to three months. That is if they'll even last that long.
3 and 1/2 cups all-purpose flour (+ 3 Tbsp. for high altitude)
1 and 1/2 tsp. baking soda
1 and 1/2 tsp. salt
1 tsp. each cinnamon and nutmeg
2 cups sugar (or sugar substitute equal to 2 cups sugar)
2 sticks (1 cup) unsalted butter, softened
4 large eggs
2 cups mashed very ripe bananas
1 cup sour cream
2 tsp. vanilla extractAdditions: 1 cup semi-sweet chocolate chips, 1 cup chopped walnuts, or ½ cup of both.
Preheat oven to 350°F. Grease 3 -8.5 x 4.5 inch loaf pans generously with butter or nonstick butter flavored cooking spray.
Into a medium bowl, sift together the flour, baking soda, salt, cinnamon and nutmeg.
In a large bowl, beat butter and sugar until light and fluffy, about 2 minutes. Add the eggs, one at a time, beating well after each addition. Add the flour mixture and mix on low speed until just combined (will look exactly like a bread dough). Add the mashed bananas, sour cream and vanilla extract; beat until dry ingredients well combined, but not overmixed.
Bake for 50-60 minutes, or until toothpick comes out clean. Cool in the pan, on a wire rack, to cool completely. To freeze, wrap in plastic wrap, will last 3 months.
Makes 3 loaves.
Yes, this is a short, but sweet, blog post. I was just so excited on how deliciously awesome this banana bread came out, I wanted it written up immediately.