Yesterday I woke up to a car that was buried in snow, in a parking lot that wasn’t shovelled, on a street that wasn’t plowed. In other words, I wasn’t going anywhere anytime soon – SNOW DAY!!! Working from home definitely has it’s perks including wearing yoga pants all day, snuggling up with two cute doggie office mates and getting the chance to bake another batch of the banana bread recipe I have been determined to get right.
When it’s still warm and the butter melts into it…that’s the best.
- ½ cup butter, softened
- ¾ cup brown sugar
- 3 eggs
- 1 tsp vanilla extract
- 1-2/3 cup all purpose flour
- 1 tsp baking soda
- ½ tsp salt
- 1 cup mashed bananas (about 2-3 bananas)
- ½ cup sour cream
- Preheat oven to 350°F
- Cream together butter and brown sugar. Add eggs one at a time, followed by vanilla and mix well.
- In a separate bowl, whisk together flour, baking soda and salt. Add dry ingredients to the wet ingredients and mix well. Add banana and sour cream, and mix well.
- Pour into a greased and floured loaf pan, smooth the top with a spatula and bake for 50-55 minutes , or until a toothpick inserted in the centre comes out clean. Let rest in pan on a rack for 10 minutes, then turn out onto rack to cool.
This recipe is really easy to double for two loaves. I did that this time so that we could have one this week and then freeze the other for a busy week. You could also take it to a neighbour or friend!
In a separate bowl, whisk together flour, baking soda and salt. Add dry ingredients to the wet ingredients and mix well.
I ran out of eggs (!!!), but I was able to find a quick substitute using things I already had on hand. On this site, they suggest whisking together 2 tbsp water, 2 tsp baking powder and 1 tsp oil in place of an egg. It worked great!
Add banana and sour cream, and mix well.
Meanwhile, grease your loaf pan and dust it with flour.
Let rest in pan on a rack for 10 minutes, then turn out onto rack to cool.
Slice into nice thick slices for breakfast or snacks!