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Janet's Rich Banana Bread
Makes 1 loaf. Original recipe by vjonsson, allrecipes.com, but I included my changes and additions. Using a mixer would whip too much air into the bread and take away from its dense quality, so mix this batter by hand. I mashed my bananas with the old-fashioned potato masher, the type with the holes. I wanted a dense really moist loaf of Banana Bread and this came out perfect yesterday.
1/4 cup dried cranberries
1/2 cup butter, melted
1 cup white sugar
2 large eggs, room temperature
1 teaspoon vanilla extract
1 teaspoon fresh lemon juice (lime juice okay too)
1-1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/8 teaspoon ground nutmeg
3/4 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 cup sour cream
1/2 cup chopped walnuts
3 overripe bananas, mashed (about 1-1/2 to 2 cups)
1. Preheat oven to 350°F. Grease a 9x5-inch loaf pan.
2. In small ramekin, cover dried cranberries with hot tap water; plump for 15 minutes; drain and set aside.
2. In a large bowl, stir together the melted butter and sugar. Add the eggs, lemon juice and vanilla, mix well. Combine the flour, baking powder, baking soda, nutmeg, cinnamon and salt. Stir into the butter/egg mixture until smooth. Finally, mix the sour cream, walnuts, cranberries and bananas together, and fold into the batter Spread batter evenly into the prepared pan.
3. Bake at 350° for 60 minutes, or until a toothpick inserted into the center of the loaf comes out clean. Cool loaf in the pan for 10 minutes before removing to a wire rack to cool completely.
I searched for a moist banana bread recipe online and settled on this one due to the large number of sterling reviews. I beefed up the banana, mashed them instead of slicing them (??), added some baking powder, cinnamon, nutmeg and lemon juice. Well, I'd just made myself a nice Bombay Gin Gimlet, so I used a teaspoon of lime juice instead of lemon since I'd cut a lime open already. I just wanted to add a bit of acid, you know, and figured I'd use what was already "open."
The Vietnamese American man, Thé (pronounced TAY) who used to do my nails for about 8 or 9 years would give me the BEST banana bread every Christmas that his wife baked. It was the best Brian and I had ever had and Thé knew we'd fight over the last piece so then he started giving me two loaves! This evolved into him bringing me a small loaf every time his wife made some, bless his heart. He sold the place a little over a year ago and when we went in on his last day to say goodbye, he slipped Brian a bag containing a loaf of Paulina's banana bread for us! Hers was very moist, almost fell apart when you sliced it, was heavily banana flavored and she put dried cranberries in it -- but you could tell she plumped them up, as they were very moist as well. This bread came out very similar to Paulina's and we were more than pleased. Give it a try the next time you have overripe bananas!
Makes 1 loaf. Original recipe by vjonsson, allrecipes.com, but I included my changes and additions. Using a mixer would whip too much air into the bread and take away from its dense quality, so mix this batter by hand. I mashed my bananas with the old-fashioned potato masher, the type with the holes. I wanted a dense really moist loaf of Banana Bread and this came out perfect yesterday.
1/4 cup dried cranberries
1/2 cup butter, melted
1 cup white sugar
2 large eggs, room temperature
1 teaspoon vanilla extract
1 teaspoon fresh lemon juice (lime juice okay too)
1-1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/8 teaspoon ground nutmeg
3/4 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 cup sour cream
1/2 cup chopped walnuts
3 overripe bananas, mashed (about 1-1/2 to 2 cups)
1. Preheat oven to 350°F. Grease a 9x5-inch loaf pan.
2. In small ramekin, cover dried cranberries with hot tap water; plump for 15 minutes; drain and set aside.
2. In a large bowl, stir together the melted butter and sugar. Add the eggs, lemon juice and vanilla, mix well. Combine the flour, baking powder, baking soda, nutmeg, cinnamon and salt. Stir into the butter/egg mixture until smooth. Finally, mix the sour cream, walnuts, cranberries and bananas together, and fold into the batter Spread batter evenly into the prepared pan.
3. Bake at 350° for 60 minutes, or until a toothpick inserted into the center of the loaf comes out clean. Cool loaf in the pan for 10 minutes before removing to a wire rack to cool completely.
I searched for a moist banana bread recipe online and settled on this one due to the large number of sterling reviews. I beefed up the banana, mashed them instead of slicing them (??), added some baking powder, cinnamon, nutmeg and lemon juice. Well, I'd just made myself a nice Bombay Gin Gimlet, so I used a teaspoon of lime juice instead of lemon since I'd cut a lime open already. I just wanted to add a bit of acid, you know, and figured I'd use what was already "open."
The Vietnamese American man, Thé (pronounced TAY) who used to do my nails for about 8 or 9 years would give me the BEST banana bread every Christmas that his wife baked. It was the best Brian and I had ever had and Thé knew we'd fight over the last piece so then he started giving me two loaves! This evolved into him bringing me a small loaf every time his wife made some, bless his heart. He sold the place a little over a year ago and when we went in on his last day to say goodbye, he slipped Brian a bag containing a loaf of Paulina's banana bread for us! Hers was very moist, almost fell apart when you sliced it, was heavily banana flavored and she put dried cranberries in it -- but you could tell she plumped them up, as they were very moist as well. This bread came out very similar to Paulina's and we were more than pleased. Give it a try the next time you have overripe bananas!
