September 8, 2009
Best Banana Bread
Adapted from Martha Stewart Entertaining
Preheat oven to 350
1/2 cup unsalted organic butter, at room temperature
1 cup organic sugar
11/2 cups white whole wheat flour
1 teaspoon baking soda
1 teaspoon salt
3 large ripe bananas
1/2 cup sour cream
1 teaspoon vanilla
1/2 cups chopped pecans (toasted) – optional
In an electric mixer with paddle attachment cream butter, sugar, and eggs.
Add the dry ingredients and combine with butter mixture.
Blend well and with a spoon or silicone spatula scrape the sides of the bowl to incorporate.
Add bananas – I just add them whole and let the paddle of the mixer chuck them up, then add sour cream, and vanilla; stir well.
If using, stir in pecans by hand.
Pour into a well buttered 9 x 5 x 3-inch loaf pan or several smaller
pans…this recipes yields 1 large loaf or 4 small loaves.
Bake 1 hour and turn out onto a rack to cool (if smaller loaves, test after 45 minutes).