Monday, October 13, 2014


Oh Wow! This really is the best Banana Bread ever! Just look at the way the sugar crystallized on the "crust" This recipe is a function of a little guesswork, and not quite having all of the right ingredients. It makes 1 regular sized loaf of banana bread. If you want to double the recipe use 3 eggs instead of 4


2 TBS sugar
1/2 tsp cinnamon
6 TBS butter at room temperature
1 1/2 C white sugar
2 eggs
3 very ripe bananas
3/4 cup sour cream
1/4 cup buttermilk
1 tsp vanilla extract
1/2 tsp almond extract
1/4 tsp ground cinnamon
1/4 tsp salt
1 1/2 tsp baking soda
2 1/4 cups all-purpose flour

1. Preheat the oven to 300 degrees.
2. Mix 2 TBS sugar with 1/2 tsp cinnamon. Grease your loaf pan with butter and sprinkle with the cinnamon and sugar mixture.
3. Mash bananas with a fork and beat with butter, sugar, and eggs for 1 min on medium speed.
4. Add in sour cream, buttermilk, extracts, cinnamon, salt, and baking soda. Beat at medium for 2 minutes.
5. Mix in flour until fully encorporated. Scrape down the sides and mix again.
6. Fill your loaf pan 2/3 full. 
6. Bake for 1 hr and 25 min to an hour and 30 min, or until it is a golden brown and a toothpick fully inserted comes out clean.

I was able to get 1 large loaf and one mini loaf out of the batter, although I only cooked the mini loaf for 55 min.

I wrapped each loaf with plastic wrap and then added some ribbon and tags.

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