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Banana Bread

I had a crazy week between cooking, Lucas, appointments, Laundry, lots of it, a light ganache recipe gone wrong. Phew! But despite all, I had a lot of fun with my family there was a lot of baking, cooking and eating involved which makes it more fun. I love weekends like that, specially when you live in a city like New York
where you, unfortunately, don’t get to see your family as often as you would want to. 
One of the things we had was banana bread. I have been making this bread a lot lately because I always end up with leftover bananas that Lucas didn’t finish and I won’t eat because they are way to ripe for my taste. I like my bananas on the greener side, yes, it’s one of those crazy things. I love this recipe, it’s a cake-like recipe, a bit spongy and very moist. 
1 2/3 cup flour
1 tsp baking powder
1 tsp baking soda
1/4 tsp cinnamon
3/4 cup sugar
2 eggs
1/2 cup vegetable oil
3 ripe bananas, mashed
2 tbsp sour cream
1 tsp Vanilla
1 pinch of salt
Pre-heat the oven to 350 F.
Spray a loaf pan with nonstick cooking spray and set aside. Sift together the flour, baking powder, baking soda, cinnamon and salt. In the bowl of an electric mixer, beat together the sugar and eggs until light and fluffy, about 5 to 8 minutes. Slowly add the oil. Once the oil is well mixed, add the sour cream, vanilla  and the mashed bananas. With the mixer on low speed, add the sifted dry ingredients, mix until well combined. Bake for one hour and fifteen minutes or until toothpick inserted into center comes out clean.
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