Thursday, April 2, 2020

Classic Banana Bread

Classic Banana Bread, High Altitude Banana Bread, Banana Bread with Butter
My baking continues to be pretty simple during these days at home.  Fewer cakes and other fancy pastries, and more muffins, cookies and breads that my boys enjoy and that I can easily stock our freezer with.  A bundle of over-ripe bananas on the counter was destined to be made into banana bread.

This is a classic banana bread recipe, perfected for high altitude, that's so moist and flavorful.  With three bananas in one loaf, the bananas are the star ingredient, as they should be, and butter and sour cream keep the bread so moist.  It has a really nice rise, and is so light and fluffy and soft.  I spiced it with cinnamon, nutmeg and cardamom, which is subtle, but a nice complement to all the other flavors in the bread.

I didn't add any nuts or chocolate chips to mine, because I kind of prefer it plain, and my boys had no complaints.  It's great on its own, or spread with a little nut butter or jam.  My boys couldn't get enough of this banana bread, and after it was gone, I made a second loaf to hide away in the freezer until later.





Classic Banana Bread, High Altitude Banana Bread, Banana Bread with Butter

Classic Banana Bread, High Altitude Banana Bread, Banana Bread with Butter

Classic Banana Bread, High Altitude Banana Bread, Banana Bread with Butter





If you're having trouble getting your hands on flour right now, I'll share with you a little secret.  I found a local farm and mill here in Colorado that is taking online bulk orders.  They will freshly grind their grain into flour for you, and then do home deliveries along the Front Range for free.  What a relief to have plenty of flour now!  I urge you to look for something local, and if you can, support a farm that's surely suffering a loss of income with all the restaurants and bakeries being currently closed.





Classic Banana Bread, High Altitude Banana Bread, Banana Bread with Butter

Classic Banana Bread, High Altitude Banana Bread, Banana Bread with Butter





Banana Bread
printable
  • 1 1/2 cups mashed over-ripe bananas (about 3 large bananas)
  • 1/2 cup sour cream
  • 6 tablespoons unsalted butter, melted
  • 1/2 cup granulated sugar
  • 1/4 cup dark brown sugar
  • 2 teaspoons vanilla extract
  • 2 large eggs
  • 2 cups all-purpose flour
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon coarse Kosher salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground cardamom

Preheat the oven to 350 F.  Line an 8-inch loaf pan with a piece of parchment paper so that the paper hangs over two sides, and spray with non-stick spray.

In a bowl, mash the bananas.  Whisk in the sour cream, melted butter, sugars, vanilla and eggs until smooth.  Sift together the flour, baking soda, salt and spices.  Add the dry ingredients to the wet, and whisk just until moistened.  If adding chocolate chips or chopped nuts, fold them in now.

Spread the batter into the prepared pan.  Bake on the center rack for about 55 minutes, until the top is cracked and a cake tester or sharp knife comes out clean or with moist crumbs clinging to it.

Cool in the pan for 10 minutes, then lift the bread out by the paper and set on a wire rack to cool completely before slicing.  Store leftovers in an airtight container for up to three days.

Yields 1 loaf
Recipe from Curly Girl Kitchen

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