About 18 months ago, I was entrusted with the only existing hand written copy of our family’s famous banana bread recipe – and somehow I lost it. The recipe had been used for decades and handed down from generation to generation. It was sacred. I was shaking in my boots at the thought of what would happen to me when my family heard that it was missing. I was in such a panic that I spent the better part of a day searching for it. I looked in my recipe tin countless times, I looked between every page of every cookbook I own thinking that perhaps I had used it as a bookmark. I moved my kitchen appliances in search of it, but instead found Cheerios, 1 birthday candle, 3 crayons, 1 penny, a plastic ring and an enormous killer dust bunny.
Then one day while going through some old files in my office, I found it. When the recipe was loaned to me, I got the “you better not lose this” lecture and I thought since it was that important, I better type it up and save a soft copy on my Mac so we’d always have a record. I had quickly filed it away in a “to do” folder and completely forgotten about it (clearly I need a better “to do” system). I can’t put my finger on why this banana bread stands out, other than the fact that it includes sour cream and it is made from simple ingredients. I can’t take an ounce of credit for it, I didn’t create it – but it is the best I have had.
Banana Bread Recipe
2 cups of flour
1 & 1/2 teaspoons of baking powder
1 teaspoon of baking soda
1/2 teaspoon of salt (I use Kosher)
1 cup of sugar
1/2 cup of sweet, unsalted butter (soft)
2 large eggs
3 ripe bananas
1/2 cup of sour cream
1 teaspoon of vanilla
Nuts are optional, I would only use 1/2 cup of chopped fresh walnuts
Preheat oven to 350 degrees.
Add all the dry ingredients to a bowl and use a fork to combine everything and then sift the dry mixture into another bowl.
Using an electric mixer or Kitchen Aid, cream sugar and butter for 4-5 minutes. Add the eggs one at a time and beat until light and fluffy, about 3-4 minutes.
Using a fork, mash the bananas with the sour cream.
Alternate adding the flour mixture and banana mixture to the sugar and butter mixture until everything is just combined. Scrap sides down once and beat again for only 5-10 seconds, you do not want to overmix.
Bake in a greased and floured loaf pan for 60-70 minutes. At 60 minutes, test with a cake tester. If it is not done, bake for an additional 10 minutes.
Step by step photos are below: