Banana Bread

Posted on 07. Jan, 2012 by maureen in banana, bread, sour cream

First chance to use my new KitchenAid 6-quart stand mixer courtesy of Santa and first real baking in our new oven. Yes, I flung flour all over the counter when I wasn't thinking of mixing speeds. Ha! I chose this recipe because it gave me the chance to use the remaining sour cream we had in the fridge. Everything worked great except for the accumulation of creamed butter and sugar at the bottom of the bowl. I didn't find it until I was filling the bundt cake pan. Oh well, just mix it in with the remaining batter and pour it in! It smells delicious! Waiting five more minutes before cutting a couple slabs to snack on.

Ingredients:

  • 2 sticks Butter
  • 1.5 cup + 2 tbsp Sugar
  • 3 whole Eggs
  • 1.5 cup Mashed Ripe Bananas
  • 4 cups + 2 tbsp Flour
  • 1 tsp Baking Soda
  • 1.5 tsp Baking Powder
  • 1.5 cup Sour Cream

Directions:

  1. Preheat oven to 350 degrees.
  2. Grease and flour bundt pan.
  3. Cream butter and sugar together. Add eggs one at a time, beating for a few seconds after each addition. Add mashed bananas and beat.
  4. Combine dry ingredients in a separate bowl.
  5. Add dry ingredients and sour cream alternately to the mixing bowl. Beat well until all combined.
  6. Pour into bundt pan and bake for 1 hour 10 minutes or until a toothpick comes out clean.
    Invert on a cooling rack and allow cake to cool slightly before slicing and serving with softened butter.
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