I stumbled upon the best Banana Bread I’ve ever tasted, and thought you guys might want to try it. The original recipe is located here. I hope you like it, I can’t stop eating it. I’m going to maybe give the second loaf to my neighbors. Maybe.
Ingredients:
- 3 1/4 cups all-purpose flour
- 2 teaspoons baking soda
- 1/2 teaspoon cinnamon
- 1/2 teaspoon salt
- 4 large eggs at room temperature for 30 minutes
- 2 1/3 cups sugar
- 1 cup vegetable oil
- 3 cups coarsely mashed very ripe bananas (6 large)
- 1/4 cup sour cream mixed with 3-4 tablespoons granulated sugar.
- 2 teaspoons vanilla
- 1 1/3 cups walnuts (4 ounces), chopped.
Directions:
Preheat oven to 350°F. Prepare 2 (9- by 5- by 3-inch) metal loaf pans, using Baker’s Joy cooking spray which contains flour. You can also do this the long way with butter and flour by hand. (See orig recipe)
Sift together 3 1/4 cups flour, baking soda, cinnamon, and salt into a smaller bowl and set aside.
Separate 1 egg and discard the yolk. Add the egg white to the other 3 eggs. Beat these together with sugar in a large bowl with an electric mixer at medium-high speed until very thick and pale. The mixture will begin to form a ribbon when the beater is lifted after about 10 minutes. Reduce speed to low and add oil in a slow stream, mixing, then mix in the mashed bananas, sour cream mixture, and vanilla. Remove bowl from mixer and fold in flour mixture and walnuts gently but thoroughly.
Divide batter between loaf pans, spreading evenly, and bake in middle of oven until golden brown and a wooden pick or skewer comes out clean, 1 to 1 1/4 hours. It took 1.25 hours on the dot for me.
Cool loaves in pans on a rack 10 minutes, then turn out onto rack. Turn loaves right side up and cool completely. May be eaten warm or at room temp. Be sure to keep them wrapped or sealed inside an airtight container at room temperature. The fridge will only dry them out, don’t do it!
Enjoy!
