How many times has this happened to you? – You bought bananas in your weekly groceries and they just sat in the fruit basket on the kitchen counter for over a week and eventually had to be thrown away.. The whole week when they were fresh, your kids would not want them and after a week they go “Ewwwwww they are so icckkyyy, so musshhhyy…too black.. etc. etc.”
I hate throwing away food, so one day I decided to look up, “What to do with over ripe bananas?” and stumbled upon this recipe of Banana Bread by Martha Stewart.. and since then I have never thrown bananas EVER! (I actually buy more bananas than before so I have enough overripe ones at the end of the week to make this yum bread)
The Best Banana Bread
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 tsp baking soda
- 1 tsp salt
- 1 cup mashed very ripe bananas
- 1/2 cup sour cream
- 1 tsp pure vanilla extract
- 1/2 cup chopped walnuts or pecans (optional)
Preheat oven to 180 degrees Centigrade. Butter a 9-by-5-by-3-inch loaf pan; set aside ( I just use the parchment paper to cover all the inside of the loaf pan). In an electric mixer, 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 take it out onto a rack to cool.
Give it a try and I can bet you won’t be disappointed. Until next time ..