Saturday, August 27, 2011

Banana Bread Recipe

Today is the first day of having the next 10 days off.  I got up early, but didn't do much except play Gardens of Time  work on the computer.  Determined not to let the day get away from me I did call my mom to see if she wanted to go to the Farmer's Market, which she did not want to do.  We met at Starbucks for coffee instead.  Since I still had a gift card from Christmas I was able to treat her which was nice.  Since then I've taken my daughter to work and made banana bread, which is the whole basis for this post!

I hate seeing things go to waste.  Every week my son asks me to buy bananas but we always seem to have one or two left over.  Instead of throwing them away I let them get brown and then throw them in the freezer with the peels on.  When the mood strikes me, like it did today, I make banana bread.  I found a wonderful recipe on Food Network that I use so I thought I would share it with you.

Emeril Lagasse's Banana Bread

10 tablespoons plus 1 teaspoon butter
1 cup mashed ripe bananas (about 2 large bananas)
1/2 cup sour cream
2 large eggs
1 1/2 teaspoons vanilla
2 cups cake flour
3/4 cup plus 2 tablespoons sugar
1 teaspoon baking soda
3/4 teaspoon baking powder
1/2 teaspoon salt
1 cup toasted, chopped walnuts

DirectionsPreheat the oven to 350 degrees F.

Lightly grease a 9 1/4 by 5 1/4 by 2 1/2-inch loaf pan with 1 teaspoon of the butter.

Puree the bananas, sour cream, eggs and vanilla in a food processor.

Sift the cake flour, sugar, baking soda, baking powder and salt into the bowl of an electric mixer fixed with a whisk attachment. Add the remaining 10 tablespoons butter and mix on medium-low speed until blended, about 30 seconds. Add the banana mixture in 3 batches, scraping the sides of the bowl and mixing on medium speed between each addition. Fold in the nuts.

Pour into the loaf pan. Bake until lightly browned and bread bounces back to the touch, about 1 hour 10 minutes. Remove from the oven and cool for 10 minutes before turning out onto wire rack to cool completely.

If you don't like nuts just leave them out, that's what I do.  This is some of the best banana bread that I have ever tasted.  A little trick that I've found is when peeling the banana, pull down a strip of the peel but them take it off from the side.  Because it's a little mushy it doesn't really peel very nice like a normal banana.  Taking the peeling off from the side allows me to do it in one piece.  I let the bananas sit on the counter for about five minutes, at that point they're generally soft enough to break into pieces and throw into the food processor.  You don't need to wait until they're completely thawed.

Hope you enjoy it!  I'd love to hear how the recipe turns out for you.

I'll be linking this up at Day & Age Design and We are THAT Family

You might also like:

Tuscan Chicken Stew
Freezing Tomatoes
Carrot Cake Recipe


  1. I just tossed about 6 bananas the other day... I was getting ready for that durn garage sale & had no time to monkey with them. With my fried/overwhelmed brain I thought... 'Yeah, I can whip up some muffins or bread.'... Yeah, I'm a pretty funny girl... They got reeeallly mushy in the heat.... wasteful.... *sigh*

    PS... love Gardens of Time too.

  2. Don't toss the bananas - stick them in the freezer! My son got his nose a little bent out of shape because we didn't save him any. Looks like I'll be making another loaf this week.

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