Next door neighbors can sometimes bring hell, but I have been blessed with best friends, The O’s!  In addition to being a great friend, Diane O. is an extremely talented chef.  She has built my confidence up in baking and cooking, which since my diagnosis was at an all time low.  My favorite item that we have cooked up is banana bread.  It might sound like a simple item, but it is more complex than it sounds.  ANYTHING done incorrectly = DRY banana bread… over-mixing, putting flour in too fast, too much flour, not enough eggs, too many eggs, etc.  Diane and I have found the best recipe at cookingclassy.com  and I am going to share the link to the magic recipe with you guys!!  Surprisingly enough, it includes… SOUR CREAM!  I know, I know, strange, but it is SO good!!

Banana Bread Recipe

Photo & Recipe Credit: cookingclassy.com 

Prep Time: 10 minutes

Cook Time: 1 hour

Total Time: 1 hour 10 minutes

Servings: 14 servings

Calories: 190 kcal

Author: Jaclyn

Ingredients

• 1 2/3 cups (236g) all-purpose flour (scoop and level to measure)
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 8 Tbsp (113g) unsalted butter, melted*
• 3/4 cup (160g) granulated sugar (or 1 cup if you like it sweeter)
• 2 large eggs
• 1 1/3 cups (325g) well mashed overripe bananas (about 3 1/2 medium bananas, be sure to measure)
• 1/4 cup (63g) sour cream
• 1/2 tsp vanilla extract

Instructions

1. Preheat oven to 350°F (180°C). Grease a 9 by 5-inch or  8 1/2 by 4 1/2-inch loaf pan.

2.  In a mixing bowl whisk together flour, baking powder, soda and salt. Make a well in center of flour mixture, set aside.

3. In a separate medium mixing bowl whisk together melted butter and granulated sugar.

4. Whisk in eggs, then whisk in bananas, sour cream and vanilla.

5. Pour banana mixture into flour mixture and fold with a rubber spatula just until combined (you shouldn’t see any more streaks of flour). Pour batter into prepared loaf pan.

6. Bake in preheated oven until toothpick inserted into center comes out free of batter (a moist crumb or two is fine but top should be set), about 50 – 58 minutes.

7. Cool in pan 5 minutes. Run knife around edges to loosen then invert onto a wire rack.

8. Let cool on wire rack about 30 minutes then transfer to an airtight container to finish cooling. Store at room temperature or refrigerate for longer shelf life.

9. *If you only have salted butter on hand, reduce salt in recipe to 1/4 tsp.

10. Recipe source: Cooking Classy

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