Wednesday, July 11, 2012
I love banana bread. My mom made the best banana bread. It was such a treat to smell it baking in the oven; waiting with anticipation until the buzzer rang, and then slicing it, still warm, spreading butter all over each piece and devouring it. With 8 siblings, the loaf of delicious bread would be gone before any of us got a second slice. It is such a treat.
I had a few very dark bananas that had to be used (or thrown away) so I channeled my mom and got to work. I made some changes to make my recipe a little healthier (?). Roll up your sleeves and let's get started.
Cream sugar and coconut oil. Add eggs and mix well.
Smash 3-4 medium bananas. These were so brown they practically smashed themselves. The riper, the better, I always say.
Pour smashed bananas into creamed mixture.
Then add vanilla and sour cream or plain yougart. Mix well.
Add dry ingredients.
Mix until just combined.
Add chopped walnuts, if desired.
Prepare 2 pans and spray with Pam-like product.
Pour batter into both pans until half full. I added mini chocolate chips to one pan.
Bake until golden brown.
Oh my. I am so ready to dig in. I better hurry before my kids get home. *blush*
*please note, I tried to make the recipe a little healthier. If you don't have the ingredients I used,
use the ingredients in the parenthesis.
1 1/4 cups sugar
1/2 cup coconut oil (or butter, softened)
1 1/2 cups mashed ripe bananas
1/2 cup sour cream or plain yougart (or buttermilk)
1 tsp vanilla
2 1/2 cups flour
1 tsp baking soda
1 tsp salt
1 cup chopped nuts, if desired
1/2 cup mini chocolate chips, if desired
Heat oven to 350. Prepare 2 loaf pans by coating with cooking spray.
Mix sugar and coconut oil in large bowl. Stir in eggs until well blended. Add bananas, sour cream and vanilla. Beat until smooth. Stir in remaining ingredients except nuts just until moistened. Stir in nuts. Pour into pans.
Bake bout 1 hour or until wooden pick inserted in center comes out clean. Cool 10 minutes. Remove from pans and let cool completely (if you can).