Banana Bread

I have loved banana bread ever since I was little. I am a carb girl; I love my bread, any and every type. But for some strange reason my oven does NOT like cooking bread, especially sweet breads. My banana bread always seems to come out really overdone around the edges and doughy in the middle. Super annoying.

I came across this Martha Stewart recipe last year and fell in love with it. It tastes better and even cooks pretty well in my poor little oven. I think it’s the sour cream addition and the thickness of the dough that makes it so yummy.

Try it now, I promise it will not disappoint.

Recipe From Martha Stewart

INGREDIENTS:

1/2 cup (1 stick) butter, at room temperature, plus more for pan

1 cup sugar

2 large eggs

1 1/2 cups flour

1 tsp baking soda

1 tsp salt

3 very ripe bananas (mashed or cut up)

1/2 cup sour cream

1 tsp vanilla

1/2 cup chopped walnuts or pecans

DIRECTIONS:

1) Preheat your oven to 350 degrees. Butter and flour a 9×5 pan. (I used three 3×5 pans).

2) Cream the butter and sugar until fluffy. Add eggs and vanilla and mix well.

3) In a separate bowl, whisk together flour, baking soda and salt. Add to the butter mixture and mix until just combine.

4) Add bananas, sour cream and nuts and stir.

5) Pour into your prepared pan and bake for about an hour for a 9×5 pan. (If using smaller pans bake for 25-30 minutes)

Enjoy. Love, Lindsi.