With Upstate New York blanketed in a blizzard, let’s make it quick, and keep it safe. Record low temperatures reported almost everywhere, again, let’s make it quick.
Wishing everyone a safe trip to wherever they may be going, hopefully home. Sharing here a recipe for best banana bread ever, and, you can make it quick. Perfect antidote to a snow day. Have been baking and gifting these loaves for years, one of our very fit friends calls it crack, in good jest. Almost everyone has 2 or 3 overripe bananas on the countertop, photos shown we had 6, yielding 2 cups of mashed, and 2 full-sized loaves. Should you not have sour cream on hand, simply use vanilla or plain yogurt, thinking you probably have that in the fridge.
Banana Bread | The Martha Stewart Cookbook | Collected Recipes for Every Day (love how the title divides the every day, just like here)
makes 1 large loaf of 4 small loaves
1/4 pound (1 stick) unsalted butter at room temperature
1 cup sugar
1 1/2 cups unbleached all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 cup mashed very ripe bananas
1/2 cup sour cream
1 teaspoon vanilla extract
1/2 cup chopped walnuts
Preheat the oven to 350 degrees F. Butter a 9 x 5 x 3 inch loaf pan or several smaller pans.
With an electric mixer, cream the butter and sugar until light and fluffy. Add the eggs, beating well.
Sift the dry ingredients together and combine with the butter mixture. Blend well. Add the bananas, sour cream, and vanilla. Stir well. Stir in the nuts and pour into the prepared pan.
Bake 1 hour, until a cake tester comes out clean. Turn out onto a rack to cool.
ps. These loaves freeze well. Sometimes I substitute and/or add unsweetened chocolate chips, 1/2 cup per loaf. Recipe doubles well in a KitchenAid stand mixer. Photos shown I baked two.
pss. School closed again tomorrow, let’s make it quick, :).
psss. my copy here is dog-eared, even has scribbles, it’s so well-loved.
Stay safe and warm, every day dress, xoxo.