Cookbook Sunday is here! Time to find a recipe in a cookbook and give it a try. I've made and eaten several different kinds of banana bread in my life, but this is the best. My mom made this for us throughout the years, and even though I love to try new recipes, I cannot imagine steering away from this one. The first time I made banana bread, my mom told me to follow this recipe, but I ignored her. I assumed all banana breads tasted the same. They are not all the same though. The bread ended up tasting extremely dry, slightly salty, too sweet and overall ucky. The reason I love this recipe is because it's very moist, flavorful and has the perfect amount of sugar. I'm not sure if my mom makes any changes though. I do know she adds chopped walnuts. Anyway, the recipe below is straight from the cookbook.
|Cream the sugar, eggs and butter.|
|The sour cream (or yogurt) and baking soda will foam up, like so.|
|Pour the batter into a 9x5-inch pan. |
Placing it on top of the cookbook is optional. :)
|The beautiful banana bread!|
From: The Recipe Hall of Fame Cookbook p. 39
(Original Serving Size is 4 loaves, but I took it down to 1)
- 1/4 cup of butter
- 3/4 cup of sugar
- 1 egg
- 3/4 cup sour cream (I was out, so I used pain yogurt)
- 1 teaspoon baking soda
- 1/2 teaspoon vanilla
- 1-2 bananas, mashed (I used 1)
- 1/4 teaspoon salt
- 1 1/4 cups all purpose flour
Cream together the butter, sugar and eggs. Mix the sour cream (or yogurt) and baking soda in a bowl and let foam up (should take 1 minute or so). Add the rest of the ingredients (including the sour cream and baking soda) to the creamed mixture and mix well (should be a cake batter consistency). Place into a greased 9x5-inch bread pan and bake for 50 minutes at 350F or until toothpick comes out clean (mine took 60 minutes). You can also make these into muffins, cook 20 - 30 minutes.
Linking to: Cookbook Sunday.