2/ Banana Bread

Tastes great with 1/4-1/2 c. sour cream mixed in with eggs if you have it. Freeze peeled over-ripe bananas in groups of 2 or 4 so you'll always have bananas ready for bread. ​

Mix with electric mixer until ingredients look like wet sand: 

  • 1 1/2 sticks butter, room temperature
  • 1 1/3 c. sugar
  • 2 2/3 c. flour
  • 1/2 -1 tsp. salt
  • 1 tsp. baking soda
  • 1/2 tsp. baking powder

Mix in until uniform (will look lumpy): 

  • 4 eggs
  • 4 mashed bananas
  • 1-2 tsp. vanilla
  • 1/2-1 c. chopped pecans or walnuts

Pour into 2 greased loaf pans and bake at 350 for 30-35 minutes for large pans or 40-45 for small pans.

The fine crumb of this bread is due to the mixing of the butter and dry ingredients. The flour is coated in fat and resists the gumminess of activated gluten in the flour that over-mixing batters can cause. All cakes can and should be made with this method!