As with most of my best recipes, this one started out plan and I added to it. Tried this one over the weekend and LOVE it- it's more of a cake than a bread- but still in-between enough to have it with morning coffee.
Ingredients
1/2 cup (1 stick) butter, at room temperature, plus more for pan ( used a cooking spray)
1 cup granulated sugar( you can substitute this for 1 C splenda like I did if you can't have sugar or want to cut the calories a bit)
2 large eggs
1 1/2 cups unbleached flour
1 teaspoon baking soda
1 teaspoon salt
2 ripe bananas
1/2 cup sour cream
1 1/2 teaspoon vanilla
1/2 cup chopped walnuts or pecans (optional)
Directions
Preheat oven to 350 degrees. Butter a 9-by-5-by-3-inch loaf pan; set aside. In an electric mixer fitted with the paddle attachment, cream butter and sugar until light and fluffy. Add eggs, and beat to incorporate.
In a medium bowl, whisk together flour, baking soda, and salt. Add to the butter mixture, and mix until just combined. Add bananas, sour cream, and vanilla; mix to combine ( I broke up the bananas by hand instead of mushing them and used an electric blender for this part). Stir in nuts, and pour into prepared pan.
Bake until a cake tester inserted into the center of the cake comes out clean, I did not use a loaf pan but a smaller glass square dish (8x8?). I baked for 45 minutes instead of an hour- whenever toothpick comes clean and the top is a golden brown- it's ready!
P.S. this has to be some of the best cake/bread batter ever tasted!
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