Banana Bread

Who doesn't find themselves with a last banana from a bunch, too ripe for eating? Alisa's trick is to throw these leftovers in the freezer and, when she has enough, take them out to make banana bread. "They are very unappealing," She warns. "All black and liquid; but they are great for baking." This recipe creates what many southerners know as "tea bread," listed on the Loveless many as "breakfast bread."

  • Prep Time: 30 minutes
  • Yield: 3 Servings
  • ¼ lb unsalted butter (1 stick)
  • 1 cup sugar
  • 2 large eggs at room temperature
  • 1 cup sour cream
  • 1 cup mashed bananas
  • 2 cups unbleached all-purpose flour
  • 1 tsp baking soda
  • 1 ½ tsp ground cinnamon
  • ½ cup walnut pieces
  • Preheat the oven to 350°F. Cream together the butter and sugar until light and fluffy.
  • Add eggs to the butter mix one at a time. Mix in well. Add the sour cream and bananas and stir until partially incorporated.
  • Sift the flour, baking soda, and cinnamon over the batter and fold in gently. Add the walnuts and fold in gently. Pour into loaf pans that have been greased and floured.
  • Bake for 25 to 35 minutes for 3 loaves or 45 to 50 minutes for lager loaves, or until a tooth pick that is inserted comes out clean. Baking times will vary according to pan size.

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