It is very rare that I donâ€™t have a few bananas in the freezer.Â I keep them just for baking.Â Bananaâ€™s can be used as a substitute for fat or oil in a recipe if you need to reduce fats in your diet.Â They also make super pancakes, cookies, or bread.Â
The best feature about bananas in baking is that the next day, the taste is even better.
Banana Bread, page 57 in our book A Taste of UticaÂ
Posted by Rainie Piccione, this is Loraine Ostrander Piccioneâ€™s recipe and itâ€™s a good one.
Note:Â I had three over ripe bananas and used those in the recipe instead of two but did not alter any of the other ingredients. The bread was perfect!
- 2 over ripe bananas, mashed
- 3/4 cups butter, softened
- 1 1/2 cups sugar
- 2 eggs
- 1 tsp vanilla
- 1 cup sour cream
- 2 1/2 cups flour
- 1/4 tsp salt
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 cup chopped walnuts (optional)
Preheat oven to 350 F.Â Prepare 2 loaf pans with non-stick flour spray.
Mash the bananas and set aside.
Cream the butter, sugar, eggs.Â
Mix the vanilla and sour cream with the bananas and add to the butter mixture.Â Mix well.
Mix together the flour, salt, soda, and baking powder then add to the wet mixture. Blend JUST until incorporated.Â Gently stir in the nuts, if using.
Pour and spread mixture into loaf pans and bake approximately 55 minutes. * The book says 35 minutes but my loaves were no where near done at that time.
Moist, flavorful, easy to make and a perfect choice for brunch or picnics.
If you lack potassium in your diet and have a problem taking supplements, treat yourself to homemade banana bread but make sure you use LOTS of bananas.Â You can even leave out the fat!Â Â Enjoy!