Classic Banana Bread

Does your mom have those old and yellowing cookbooks tucked away in her kitchen? My mom has had this cookbook, the Favorite Brand Name Recipe Cookbook, since she married my father in 1983. She was given it by her old sister Julie, the best cook out of the three sisters by far, as a wedding gift. The book is about 300 pages with over a thousand recipes in it, about six a page with no photos (just clip art) or real step by step instructions, and is extremely straight forward. I was flipping through the yellowed and dusty pages and stumbled on a banana bread recipe that seemed simple enough, regardless of the fact that it needed a blender to complete. The first time I pulled out the ingredients from my pantry to bake the bread I realized that we only had one banana, and the recipe called for two. Tonight, though, I conquered this recipe.

Classic Banana Bread 

  • 2 ripe medium DOLE bananas, peeled
  • 3/4 cup brown sugar
  • 1/2 cup butter, softened
  • 1 egg
  • 1/4 cup sour cream
  • 1 teaspoon vanilla
  • 2 1/4 cups flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1 cup chopped walnuts (optional)

Slice bananas into blender; whir until pureed (should have about 1 cup). Beat sugar and butter until light and fluffy. Beat in egg. Beat in bananas, sour cream and vanilla until blended. Combine flour, baking powder, soda, salt and cinnamon. Add to banana mixture. Beat until blended. Stir in walnuts if desired. Pour into a 9 x 5 x 2-inch loaf pan. Bake in 350 degree oven for around an hour, give or take 5 minutes. Check the bread with a toothpick inserted in its center, if it is done it will be clean. Cool in pan 10 minutes, invert on wire ack to completely cool.


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