Tuesday, May 17, 2016

Outstanding Banana Bread

As I was about to settle in for the evening and enjoy a hockey playoff game, I noticed I had some very ripe bananas sitting on my counter.  Sigh!  I had successfully ignored them all day while I was busy but now I had no excuse.  The obvious thing to do was turn them into a quick banana bread.
 This is such an easy recipe and it makes an excellent loaf.  I doubled it to use up all the bananas.  Here is the recipe for 1 loaf:

2 cups all purpose flour
1 teaspoon baking soda
1 stick butter (1/2 cup), melted
1/2 cup white  sugar
1/3 cup sour cream
2 eggs
3 medium sized bananas, mashed
1 teaspoon vanilla extract
Whisk together flour and baking soda in a large bowl and set aside.  Combine melted butter, sugar, sour cream, eggs, bananas and vanilla extract.  Mix thoroughly.  Add to flour mixture and mix with  your paddle just until combined  Spray a 9 x 5 loaf pan with cooking spray and add batter to pan.

 Topping for the loaf:

1/2 cup brown sugar
1 teaspoon ground cinnamon
1/2 cup chopped nuts, (pecans or walnuts)
Combine and spread on top of the banana batter.  Take a knife and swirl into batter. Bake in preheated 350 degree oven 65 to 70 minutes checking until done. It took mine about 70 minutes and I covered the top with foil about 2/3 way through. Remove from oven and let cool. Let it cool in the pan for about 15 minutes.  Run a knife around the edges and turn it out onto a cooling rack.

Let it cool while you make the glaze.

 The glaze:

3/4 cup powdered sugar
3 tablespoons milk, enough for it to drizzle
1/2 teaspoon vanilla extract
Whisk together and drizzle over cooled banana bread.

 This freezes well.

I wrap it and keep it in the fridge.