Tuesday, March 22, 2016

Banana Bread

Prior to learning I was allergic to bananas (the hard way), we used to collect banana bread recipes that we thought were especially good. I don't know where this one came from; we've had it for over a decade. Note that when it says bundt pan, it means bundt pan. I lost my bundt pan, so I tried to make it in bread pans. That doesn't work. You must use a bundt pan for this one.

2 sticks butter, room temperature
1 1/2 cup + 2 tbsp sugar
3 eggs
2 ripe bananas, mashed
4 cups + 2 tbsp flour
1 tsp baking soda
1 1/2 tsp baking powder
1 1/2 cup sour cream
non-stick cooking spray or butter and flour


  1. Preheat oven to 350F.
  2. Spray bundt pan with non-stick cooking spray or grease and flour the pan.
  3. Cream butter and sugar together in a stand mixer.
  4. Add eggs one at a time, beating for a few seconds after each addition.
  5. Add mashed bananas and beat.
  6. Combine dry ingredients in a separate bowl.
  7. Add dry ingredients and sour cream alternately to the banana mixture in the stand mixer. Beat well until all combined.
  8. Transfer dough into bundt pan.
  9. Bake for 1 hour 10 minutes or until a toothpick comes out clean.
  10. Invert onto a cooling rack, and allow cake to cool slightly before slicing and serving.


  • You really do have to use a bundt pan. 
  • I would have shown you an actual slice, but my kids were eating them already.

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