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banana bread

I love banana bread.  All six of us love banana bread.  I made five mini loaves at Surfer Boy’s house last weekend along with four dozen chocolate chip cookies.  SB wrapped presents, and I baked. It was quiet.  It was just us.

I decided to post my banana bread recipe because even though banana bread seems so easy to some, I have had my fair share of raw centers, dry bread, and over-cooked bottoms.  I have been making banana bread for years and years. I used to give it as gifts at my Christmas party for friends and to family on Christmas day.  I have discovered that the key to cooking it perfect is at 325 (low and slow), and a 1/2 cup sour cream to keep it moist and tender.  Hmm, can bread be tender?

Here is how I did it and the recipe follows: Of course I am missing one ingredient in this picture and that would be the vanilla.  I included said vanilla in pictures below.


Prepare pans and heat oven to 325.


Start by mixing flour, baking soda, baking powder and salt together.
IMG_1278 IMG_1279

Stir until combined.


Set aside flour mixture and in another bowl cream together butter and sugar with a mixer.


Add eggs, one at a time until combined.


Last egg, and mix

Once eggs are combined, add flour in stages, alternating 1/2 the flour and 1/2 the sour cream.  Mix each until combined.

Mix on medium low speed.

Add 1/2 the sour cream.  Mix the other 1/2 of the flour, and the last 1/2 of sour cream.


Once sugar and flour mixture are combined, it’s time for the bananas.  Use very ripe bananas, a bit of lemon and vanilla.

Peel about 3 to 4 bananas and that should be about 1-1/2 cups.  Squeeze a little lemon, and add 1 teaspoon of vanilla.
IMG_1295 IMG_1296

Mash bananas with a fork or potato masher.

Add bananas to batter and mix to combine.


Fill each pan about 1/2 way



Bake for 35-45 minutes.  I usually check them at 30 minutes and bake in 5 minute increments after until toothpick or skewer is clean and tops are golden brown.

Slice and enjoy.



2 cups Flour

1 tsp baking soda

1 tsp baking power

1 tsp salt

1 cup sugar

1 stick butter

2 eggs

1/2 cup sour cream

1-1/2 c bananas (approx 3-4 bananas)

1 tablespoon lemon

1 tsp vanilla

Preheat oven to 325 and prepare pans with butter or non-stick spray. Mix flour, baking soda, baking power, and salt in a bowl and set aside.  Cream together with a mixer butter and sugar.  Add one egg at a time and mix until combined.  Add flour alternating 1/2 the flour with 1/2 the sour cream.  Add each flour/cream addition mixing until combined. Set aside the batter.  Peel 3-4 bananas, add a squeeze of lemon, vanilla, and mash.  Add bananas to batter and with mixer, mix until combined.  Fill each mini loaf pan 1/2 way and bake for 35-40 minutes checking on them after 30 minutes.  Let cool for 20-30 minutes and serve.  Yields 5 mini-loaves, and they freeze well.

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