I have a really strange taste towards banana. I do not like to eat banana by itself, but I do love banana chips, banana muffin, banana bread, and frozen banana coated with dark chocolate. And actually I am addicted to all of them; not only to eat them but also to bake them =D
I am lucky that hubby and Alex love banana and they are willing to be my faithful customer. Otherwise, they will get smaller and smaller…and I will get bigger and bigger =P
So please do not be surprised and get sick of my blog if you see so many recipes that has banana in them in the near future. They are coming soon, I hope =)
- 110 gr unsalted butter, room temperature
- 1 cup granulated sugar
- 2 eggs
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 1 cup ripe bananas, mashed with fork
- 1/2 cup chopped walnuts (optional)
- 1 teaspoon cinnamon powder (optional)
- Preheat the oven to 175 degrees C. Butter a 9 x 5 inches loaf pan.
- Use a mixer and cream the sugar and butter until light and fluffy. Add the eggs one at a time, beating well after each addition.
- In a bowl, mix the mashed banana with sour cream and vanilla extract.
- In another bowl, mix together flour, baking powder, baking soda, and salt. And also cinnamon and chopped walnut if you choose to include them.
- Add the banana mixture to the creamed mixture and stir until combined.
- Add dry ingredients, mixing just until flour disappears. Do not mix for too long.
- Pour batter into prepared pan and bake for 1 hour to 1 hour 10 minutes, or until a toothpick inserted in the center comes out clean.
- Set aside to cool on a rack for 15 minutes. Remove bread from pan, and cool completely before slicing.
You can keep the bread in the freezer to maintain its freshness longer. Just bring it out and thaw it for few hours, or heat it in the microwave when you want to eat it. It is nice for breakfast, tea break, and supper =D