Friday, September 23, 2011

Banana Bread

I buy a lot of bananas but I should have slowed down to account for the fruit box that we are getting as part of our CSA share. I love our CSA share. They tease you with vegetables and fruit and herbs for several weeks. Then, just as you get to used to something showing up in your box, it vanishes, and is replaced by some other exciting new item. The fruit box has been very fat lately, piles of peaches, nectarines, pears and plums. So the bananas have been abandoned for the fruit box. This led to some sad looking bananas that helpfully reminded me of the wonders of banana bread.

I read a few different recipes and made this recipe by Tyler Florence but I wanted sour cream, cinnamon, vanilla, walnuts instead of pecans, less butter and less sugar leading me to the recipe here. It is a dense, nutty banana bread that is great with vanilla ice cream or straight from the loaf. It can be made with a little less sugar and still hold it together, down to 1/4 cup of each, if you are trying to reduce sugar in your life.

 Banana Bread
1 Loaf

2 cups flour
1 tsp baking soda
1/2 tsp salt

1/3 cup packed light brown sugar
1/3 cup granulated sugar
3 ripe bananas, mashed
1 tsp vanilla extract
1 tsp cinnamon
1/4 cup sour cream
1/2 stick unsalted butter, softened
2 eggs

1/3 cup chopped walnuts (optional)
1/3 cup chocolate chips (optional)

Pre-heat the oven to 350.

Whisk together the flour, baking soda and salt.

Beat together the sugar (both kinds), bananas, butter and sour cream until smooth with an electric mixer, or by hand. Beat in the vanilla extract and eggs.

Fold the dry ingredients into wet ingredients. Mix in the walnuts and chocolate chips, if desired.

Transfer to a loaf pan and bake about 1 hour until a toothpick comes out more or less clean (a few crumbs is okay and ensure the bread won't be dry).

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