Back to the drawing board. I searched allrecipes.com until I found the recipe I wanted, tweaked it a bit (ok maybe a lot), and then got to work. The only tiny problem is that this is actually turned out to be a banana bread cake, rather than the standard banana bread. This is the first time I made this recipe and I'm sure glad I found it! So good, and a great twist on such a staple in everyone's recipe box. I can't wait to share with my mom :)
One thing to note, is that this is more of a "cakey" banana bread, and not the moist, dense traditional banana bread
You'll need:
- 1 to 1.5 cups of mashed bananas (this is 2-3 medium/large bananas)
- 1 cup of sour cream (light works too!)
- 1/2 stick of softened butter
- 1/2 cup of white sugar
- 3/4 cups of brown sugar
- 2 eggs
- 1 teaspoon of vanilla extract
- 2 cups of flour
- 1 teaspoon of baking soda
- 1 teaspoon of baking powder
- 1/2 teaspoon of nutmeg
- 1 teaspoon of cinnamon (if you really like cinnamon, you can put an extra 1/2 teaspoon!)
- 1/4 teaspoon of salt
- Optional Note: You can add nuts or chocolate chips to make this treat extra special! (1/2 cup should be plenty!)
Step-by-Step:
1. Preheat oven to 350 degrees, grease up one 9x13 inch pan
2. Combine mashed up banana and sour cream in a bowl, set aside
4. Beat in eggs, then stir in vanilla and banana mixture
7. Bake for about 45 minutes, or until a toothpick comes out clean
Tip: After cooling for 30 minutes, wrap up the bread in foil to trap in the moisture!
As mentioned, this is my first time to make this recipe but if you want Banana Bread Muffins, I think you could use this recipe but bake for 25 minutes.
-Domesticated D
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