"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Our Favorite Banana Bread Recipe

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This recipe for Our Favorite Banana Bread, by , is from The Zima Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lisa Karas King

Category:
Category:

Ingredients:  
Ingredients:  
1/2 cup (1 stick) unsalted butter, at room temperature, plus more for pan
1 2/3 cups all-purpose flour, plus more for pan
4 medium very ripe bananas (about 13 ounces), peeled and mashed
1/4 cup sour cream
1 teaspoon vanilla extract
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup (packed) dark brown sugar
2 large eggs, at room temperature
1/2 cup chopped toasted walnuts
Special equipment:
A 9x5" loaf pan

Directions:
Directions:
Preheat oven to 350F. Grease a 9x5" loaf pan with butter and dust with flour, tapping out any excess.

Combine banana, sour cream, and vanilla in a medium bowl. Sift together flour, baking powder, baking soda, and salt in a large bowl.

Using an electric mixer, beat butter and brown sugar on medium speed in another large bowl until light and fluffy, about 3 1/2 minutes. Add eggs one at a time and beat on medium speed until fully combined, about 1 minute each. Add banana mixture and beat until just combined, about 30 seconds. Add dry ingredients in 2 batches, beating on low after each addition and scraping down sides of bowl if necessary, until fully incorporated, about 20 seconds per batch. Fold in walnuts. Transfer batter to prepared pan and smooth top with a spatula.

Bake, rotating halfway through, until batter is set, top is dark golden brown and starting to crack, sides are starting to pull away from pan, and a tester inserted into center of bread comes out clean, 6065 minutes. Cool in pan on a wire rack at least 15 minutes. Run a butter knife around perimeter of pan to loosen loaf, then tap pan gently on its side until loaf releases. Transfer to a cutting board or plate and let cool completely before slicing.



Cooks' note:
To quickly ripen unripe bananas for baking, bake them unpeeled on a baking sheet at 250F until soft, 15-20 minutes. Do ahead: Banana bread can be baked, cooled, then wrapped in plastic and left at room temperature up to 3 days, or frozen up to 3 months.

Number Of Servings:
Number Of Servings:
1 9xf loag
Preparation Time:
Preparation Time:
ACTIVE TIME: 35 minutes TOTAL TIME: 95 minutes
Personal Notes:
Personal Notes:
Calories 4294
Carbohydrates 628g(209%)
Fat 166g(256%)
Protein 89g(178%)
Saturated Fat 75g(376%)
Sodium 3538mg(147%)
Polyunsaturated Fat 40g
Fiber 31g(124%)
Monounsaturated Fat38 g
Cholesterol646 mg(215%)

 

 

 

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