This is the best banana bread. The recipe is from Cook’s Complicated, er, Illustrated. And for once it isn’t so complicated. It’s even easier if you freeze the bananas first. OK, they don’t look so pretty but they mush up all real nice-like. You barely mix the stuff and put it in a pan and an hour later: Banana bread. Daylight come and you eat it.
Banana bread recipe follows:
Preheat your oven to 350 and oil and flour the
bottom only of a bread pan, I use 2 small loaf pans
In a bowl mush up
3 large bananas with
2 large eggs
1/4 cup sour cream (or yogurt)
6 TBS melted butter
You’ll need to make sure the bananas come to
room temperature (if they’re frozen) or the butter will just solidify.
In another larger bowl whisk together
2 cups flour
(I will go on record here to say King Arthur’s flour makes a difference)
3/4 cup sugar
3/4 tsp baking soda
1/2 tsp salt
Add the wet ingredients to the dry and mix with a spatula until
it has barely come together and put it in your loaf pan(s). An hour
for one large loaf pan and 40 mins for 2 small.
6-foot. 7-foot. 8-foot bunch…