Kelly the Culinarian: Stand mixer Sunday: Banana Bread Recipe

Sunday, June 29, 2008

Stand mixer Sunday: Banana Bread Recipe

Bananas are 62 cents a piece now! At that price, it's a shame to waste. Instead, peel bananas that are a little too ripe to eat, place in a zip-top freezer bag and throw in the freezer. When you have three or four large bananas, it's time to make banana bread.

I lived with my grandmother one summer and she made this for me. Every morning, I'd have three slices of her banana nut bread with oleo and a glass of tart orange juice. This is her recipe, with some tweaks. Food is the one thing that binds us all, across geography and generations.

My Grandma's Banana Bread Recipe
2 and 1/2 cups flour
1 teaspoon baking soda
1 cup sugar
1/2 cup butter, soft
2 eggs
3-4 crushed bananas
1 teaspoon vanilla extract
1 tablespoon sour cream
1/4 teaspoon cinnamon
1/4 teaspoon cloves

Using the flat paddle on the stand mixer, break up the bananas. Mix in the remaining ingredients and allow to rest for 10 minutes.

Divide the batter into two greased loaf pans. Place in a 350-degree oven for 30 to 40 minutes or until brown on the edges.

It's best served warm in 1/4-inch slices with butter.

3 comments:

Jen of A2eatwrite said...

This recipe looks perfect - simple, but all great ingredients.

Maggie Wolff said...

I tried this recipe today, it turned out great! I didn't have sour cream or ground cloves, so I substituted boston creme pie yogurt and nutmeg, respectively. I 12 muffins and one loaf. Should have taken the muffins out early though, rookie mistake. Anyway, thanks for posting!

Kelly Janowski said...

Glad to hear you liked it!