March 23, 2012
And so it is Spring once more. I went outside to pluck a lemon from my tree, and I found a beautiful nest with three precious eggs which will be hatched in the next week. Momma Cardinal was off for a quick bite and soon enough returned to the nest after I photographed her perfect eggs. The seasons tend to blurr here, as it is always green and full of flowers, but the birds always let me know that the weather will be changing and all will be renewed.
Here is a recipe for my favorite Banana Bread, the one that my Mom always made when I was growing up. The only time this was made in my house was when we had to “use up” the overripe bananas, and I have continued the tradition in my own family. I don’t know where the recipe originated, if it was with my Mom or her Mom, or a magazine from long ago. It is not overly sweet, but nice and moist from the addition of sour cream. This is considered a quick bread because it uses the addition of baking powder and soda as opposed to yeast. I baked mine in a 10 1/4 by 4 1/4 clay baker, but you can use the standard loaf pan and adjust the cooking time to 55 minutes. This recipe can also be easily doubled.
Banana Quick Bread Recipe
1/2 Cup Butter, softened
3/4 Cup Sugar
1 Tsp Vanilla
1 Tsp Lemon Juice (cider vinegar can be substituted)
1 Cup Mashed Ripe Bananas
1/2 Tsp Salt
1 3/4 Cup Flour
1 Tsp Baking Soda
1 Tsp Baking Powder
1/2 Cup Sour Cream (you can use reduced fat sour cream if desired)
Spray Oil to coat your baking dish (you can use butter if you like)
Preheat the oven to 350 degrees.
I use my stand mixer to make this bread. Cream together the butter and sugar first, then add eggs one at a time, then add the vanilla, lemon and salt. Add the mashed bananas being careful not to overmix. In a separate bowl, add the dry ingredients listed above, flour, baking soda and baking powder, and mix by hand to incorporate. Slowly add the dry ingredients to the wet ingredients in your stand mixer bowl. Alternate adding the flour mixture, adding half of the sour cream, mixing, then the balance of flour along with the sour cream. Pour the mixture into your choice of greased loaf pans, if you use the standard pan (9″ X 5″) increase the baking time to 55 minutes. If you are using a tea loaf pan which is longer and more narrow, cook for 50 minutes at 350 degrees. A toothpick inserted into the center of the bread should come out clean when the bread is done.