The other day I was at Janice's house when her neighbor can over and gave us a huge box of bananas. I had so many bananas the only thing to do was make LOTS of delicous banana bread...my families favorite! This is a really great Martha Stewart recipe that Janice told me about. It is super moist from all the sour cream. I made a few loaves but also did some muffins. The muffins I individually wrap in seran wrap and freeze. Then when we are ready to eat I pop one in the microwave for about a minute and it tastes like it came right out of the oven. Yum-O!
Ingredients
Makes 1 loaf
1/2 cup (1 stick) butter, at room temperature, plus more for pan
1 cup granulated sugar
2 large eggs
1 1/2 cups unbleached flour
1 teaspoon baking soda
1 teaspoon salt
1 cup mashed very ripe bananas
1/2 cup sour cream
1 teaspoon vanilla
1/2 cup chopped walnuts or pecans (I didn't put these in)
Directions
Preheat 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 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 pan for 10 minutes, then turn out onto a rack to cool.
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