One of the first things I made when I was little was banana bread. I could mash the bananas myself, measure the ingredients myself, stir everything with a wooden spoon, pour the batter in the pan, and then Mom would put the loaf in the oven.
In college, my roommates and I would often make banana bread, and my roommate’s mom would even come to visit with already-baked banana bread in hand, because she knew we liked it. We loved her for that. (Of course, I really loved her mom for the time she came to visit and made us apple dumplings, but that was because her daughter didn’t really like them – all mine!!!)
But I digress. This post is about banana bread, not apple dumplings. And I do love a buttery, moist banana bread, even though I really don’t like bananas. I sometimes force them on myself because they are convenient in lunches or as a snack, but to me, their purpose is to get overripe so I can bake with them.
1 stick (8 tablespoons) unsalted butter, softened
½ cup granulated sugar
½ cup brown sugar
2 large eggs, at room temperature
3 large very ripe bananas (almost black)
2 tablespoons sour cream
1 tablespoon milk
½ teaspoon cinnamon
1 ½ cups flour
½ cup whole wheat pastry flour
1 teaspoon aluminum-free baking powder
1 teaspoon baking soda
1 teaspoon salt
Preheat oven to 325*F. Butter or grease 9x5x3 inch loaf pan.
Cream butter and sugars in a large mixing bowl until fluffy. Add eggs, one at a time, mixing well after each addition.
Mash bananas on a plate with a fork, stir into wet ingredients, along with the milk and sour cream. Add dry ingredients to wet, stirring slowly with a wooden spoon until just mixed. Pour batter into prepared pan and bake for 50-60 minutes, or until an inserted toothpick comes out clean. Cool in the pan for 10 minutes, then turn out onto wire rack.
Cool completely before slicing.