Rawlins Family

Rawlins Family

Wednesday, August 13, 2008

This is for my peeps (well, mostly for Chrysta). This is a banana bread recipe that I found and it's fantastically amazing. Scrum-dilly-umptious.

  • 1/2 cup butter, melted
  • 1 cup white sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup sour cream
  • 1/2 cup chopped walnuts
  • 2 medium bananas, sliced

DIRECTIONS

  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5 inch loaf pan.
  2. In a large bowl, stir together the melted butter and sugar. Add the eggs and vanilla, mix well. Combine the flour, baking soda and salt, stir into the butter mixture until smooth. Finally, fold in the sour cream, walnuts and bananas. Spread evenly into the prepared pan.
  3. Bake at 350 degrees F (175 degrees C) for 60 minutes, or until a toothpick inserted into the center of the loaf comes out clean. Cool loaf in the pan for 10 minutes before removing to a wire rack to cool completely.
As a note: I use mostly whole wheat flour. I've made it with white flour plenty of times, but I like the nuttiness (and healthfulness) of whole wheat. I also use fat-free sour cream. The next time I make it I'll be experimenting with substituting applesauce for PART of the butter. I've never had much success replacing ALL of the butter in recipes. Food just needs fat, people. Especially if you want it to taste delicious. I prefer my food tasty. Anyway, if someone beats me to it and tries it with part applesauce please feel free to let me know how it goes.
Also, I don't "slice" the bananas, rather, I mash them really coarsely with a fork so that you have all sorts of lovely banana clumps. Alyssa, did you mash or slice? I'm curious.
Lastly, when I add the sour cream/banana mixture I am really careful to FOLD it in and not overmix it. Who wants tough bread? Not me.

Also, pics of the kids and our fabulous weekend with Scott and Christy are coming up...

7 comments:

Alyssa said...

Hello, Anna, way to ruin our secret recipe-sharing pact cult! It's not secret if you post the recipes on your blog! Ha! I kid, but thanks for posting it, now I don't have to type it out myself. And I made mine with the whole wheat flour and fat-free sour cream, too, and it was really really good. I sliced my bananas, but very thinly. Turned out good!!

Pooh said...

Any banana bread recipe involving sour cream has got to be the moistest most delish ever. I will be baking tomorrow. And I will probably use wheat flour, but I may have to go for full fat sour cream this time, just to splurge. Most likely I will be a masher...

PaBlanchards said...

I'll be adding chocolate chips to mine. If it works for pumpkin bread, it must work for banana bread, too. Yes?

Chi-townRawlins said...

Deb, you're speaking straight to my heart.

Brian, Jeni, Nat, and Stephen said...

is this the one you always make?
pretty sure one day I brought some of YOUR banana bread over to rawlins and garrett says "Jeni, this is better than it usually is!" I then had to tell him that indeed it was not mine, but thanks for the slap in the face.
haha
REALLY IT IS SO GOOD THOUGH!

Christy said...

I wondered if we were blog worthy!!!!

Pooh said...

This recipe is pure evil in a loaf pan.