I’m on a bread kick this week, I baked banana bread today for a friend’s housewarming present, and then tomorrow I’m getting together with another friend to bake zucchini bread 🙂 Good thing, I have awesome recipes for both (stay tuned for the zucchini bread recipe tomorrow). Both of these breads are rich, moist, dense, and always take me back to childhood 🙂 This is my mom’s recipe that I grew up on, and it is the best!
– 6 tbsp. salted butter, softened (make sure you allow time to soften, and don’t try and hurry it along by microwaving it)
– 1 cup brown sugar
– 1/2 cup granulated sugar
– 3 to 4 ripe bananas, mashed well
– 1 cup sour cream
– 1 tsp. vanilla
– 1 tsp. almond extract (optional, but it just adds another depth of flavor)
– 2 eggs
– 1/4 tsp. salt
– 1 -2 tsp. cinnamon
– 2 tsp. baking soda
– 2 1/4 cups flour
Preheat your oven to 300F. Spray 2 loaf pans with nonstick cooking spray. Set aside.
In your mixer, cream butter, brown sugar, and granulated sugar together. Stir in bananas, sour cream, vanilla, and almond extract.
Beat in eggs, one at a time. Sift in salt, baking soda, flour, and cinnamon. Divide the batter between the two loaf pans, and bake in your preheated oven 50-60 minutes, or until the loaves pass the “toothpick test”.