I’ve posted a banana bread recipe before. It’s my grandmother’s recipe and it’s awesome. You might wonder why I tried a new recipe if the one I used was so great. Well….it uses alot of butter. I really like eating banana bread for breakfast but sometimes I just can’t get past all that butter. So I tried this new recipe & it is YUM!
Classic Banana Bread
Adapted from myrecipes.com (published in Cooking Light)
1 cup all purpose flour
1 cup whole wheat flour
3/4 tsp baking soda
1/2 tsp salt
1 cup sugar
1/4 cup butter, softened
2 large eggs
3 bananas, mashed
1/3 cup light sour cream
1 tsp vanilla extract
Preheat oven to 350°F. Spray large loaf pan with cooking spray.
Combine the flour, baking soda and salt in a small bowl.
In a large bowl, combine sugar and butter. Mix until well blended. Add eggs one at a time, beating well after each one. Add mashed banana, sour cream and vanilla extract. Mix well. Add flour mixture and mix until just moistened. Spoon into pan. Bake for one hour or until toothpick comes out clean when inserted in the middle. Cool for 10 minutes on a wire rack before removing from pan.
Recipe Notes: This has quite a few changes from the original. I found that the small (8 1/2″X4 1/2″) loaf pan they called for was too small. My banana bread poofed out the top & over the edges so I said to use a large loaf pan. Otherwise this version worked out great!
Don’t forget to head over to Shan’s to see what else is cooking this Wednesday!
