Banana Bread

Stale bread and old bananas... sensing a theme. This is a great way to use up old bananas and honestly, sometimes it's nice to let them sit so you can make this!

Banana Bread

What a delicious start to a day!

(I found this recipe in The King Arthur Flour Baker's Companion: The All Purpose Baking Cookbook on page 80)

Prep Time: 30 minutes

Cook Time: 1 hour

Total Time: 1 1/2 hours

Ingredients

2 large eggs

1 cup sugar

1/3 cup vegetable oil ( I think I may have only used 1/4 cup.)

2-3 very ripe bananas (I used 3.)

2 tsps vanilla extract

1 tsp baking soda

1 tsp baking powder

1 tsp salt

1 tsp cinnamon

1/2 tsp nutmeg

2 2/3 cups unbleached all-purpose flour (I used a little over 2 cups.)

1 cup yogurt, buttermilk, or sour cream (I used sour cream.)

1 cup walnuts (optional)

Directions

1. Preheat the oven to 350ºF

2. In a medium-size bowl, beat together the eggs, sugar, and oil.

3. Blend in the mashed banana and vanilla

4. Whisk together then sift the baking soda, baking powder, salt, cinnamon, nutmeg, and flour.

5. Add above dry mixture to banana mixture.

6. Mix thoroughly then stir in the yogurt/sour cream/buttermilk until combined

7. Pour batter in a greased and floured 9 x 5 loaf pan (I used a glass pan and only greased it. It was fine.)

8. Bake the bread for about an hour, until a toothpick comes out clean.

9. Note- if it begins to brown too quickly, tent it with aluminum foil after 40 minutes.

(Brown is not bad though! Mine turned out slightly over browned.. but it's still tasty.)