While I was cleaning the kitchen, four ever rapidly rotting bananas mocked me from their hook on the counter. I hate bananas. I wish I liked them, they're so convenient, so good for you-and yet their cloying sweetness gags me.
My kids like banana bread, sans the nuts, so I decided to pore over my recipe books and the Internet and find a recipe worthy of the decaying fruit. Even though I didn't plan on eating the final product, I took the recipe search seriously. I couldn't find anything that looked better than bland, so I improvised. The result was two perfectly formed loaves, they smelled great, the texture was perfect and most important- the kids seemed happy with the results. Blend this by hand, don't use an electric mixer.
Amy's Banana Bread
Makes two loaves
In a bowl, use a wire whisk to mix the following dry ingredients and set aside:
3 C flour
2 tsp baking soda
1/2 tsp salt (if using unsalted butter, omit if using salted butter)
1/2 tsp cinnamon
1/8 tsp nutmeg
In a large bowl, mix the following ingredients until well blended:
1 C melted butter
1 C granulated sugar
1 C light brown sugar
Allow mixture to cool slightly, then add:
4 eggs
1 TBSP vanilla extract
When the mixture is smooth, add the dry ingredients, then fold in:
1 C sour cream
4 ripe bananas, mashed well
If your audience likes nuts, add one cup of chopped pecans
Pour into two greased loaf pans, and bake at 350 for 50-60 minutes. Loaves form a nice brown outer crust, but remain moist inside.
