Author Notes
this bread is light and moist with under tones of rich caramel-y banana. the older a banana is, the richer it is. i use the darkest of banana's when making this - bananas that might scare most people.
it yields a delicious tender crumb without being the least bit oily. whenever i make it it disappears in a matter of seconds. actually, my dad and brother get mad at me whenever i make it and bring it over. they blame me for feeling fat after polishing off almost the entire loaf. it's pretty stinking delicious. special note: one loaf is not one serving. ;) —Robyn Holland | Sweetish.co
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Ingredients
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2 cups
unbleached all purpose flour
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3/4 teaspoon
baking soda
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1/2 teaspoon
salt (i prefer kosher)
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1 cup
dark brown sugar
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1/2 cup
butter, softened
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2
large eggs
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1 1/2 cups
bananas, very ripe and mashed (about 3 bananas)
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1/3 cup
sour cream
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1 teaspoon
vanilla
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1 teaspoon
cinnamon
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1/2 teaspoon
nutmeg, freshly ground
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turbinado sugar for sprinkling
Directions
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preheat oven to 350 degrees and prepare loaf pan with butter and flour.
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sift dry ingredients together in a separate bowl and set aside.
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whip butter and brown sugar together in electric mixer until fluffy. slowly add in the eggs, vanilla, whole bananas and sour cream.
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now add your dry ingredients, in small batches so you don't cover your face and kitchen in flour.
mix until dry ingredients are incorporated. do not over mix.
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pour batter into prepared loaf pan. sprinkle turbano sugar on top of the loaf and bake 350 degrees for 55-60 minutes or until toothpick comes out clean.
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cool bread at least 15 minutes before slicing. although the smell of it will tempt you otherwise.
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serve sliced bread with walnut cream cheese, a drizzle of fresh maple syrup and bask in the yums.
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* walnut cream cheese is just plain cream cheese with your choice of roasted walnuts mashed in. go crazy.
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