It feels like ages since I last posted even though it's only been over a week, but in blogtime I guess that's pretty long. I have a big deadline at work coming up and crafting and blogging has screeched to a halt. I worked all day Saturday, but I took a break today for some much needed house cleaning and time with Buddy.
The cruel summer weather has officially hit our corner of the world, because it was punishingly hot today, and having no AC for relief made it almost unbearable. The heat must've started to fry my brain as well because I promised Buddy we'd bake today. Apparently it just wasn't hot enough for me so let's make it REALLY uncomfortable and turn on the oven!
But all our discomfort was not wasted as we managed to bake a fudge marble cake and some banana bread. I try to bake something with Buddy at least once a week. My mom taught me to bake at an early age and once I got the hang of it, she let me have full reign of the kitchen. I'm hoping that Buddy will love baking as much as I do and maybe when he's older I'll reap the tasty benefits of giving him full reign of our kitchen.
I've been making this banana bread for years and it's one of Mr. T's favorites. It's light and fluffy, moist and not too sweet. My not-so-secret trick is to use very overripe bananas. I find bananas are really at their best for banana bread when they're practically black. Around here bananas tend to ripen overnight so I freeze the overripe ones for future bread making.
Anyway, if you can bear to turn on your oven in this weather, here's the recipe:
Fluffy Banana Bread
1/2 cup butter
1 cup sugar (I sometimes use 3/4 cup sugar for a lighter version)
1 teaspoon vanilla
1 2/3 cup flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup mashed overripe bananas
1/2 cup sour cream (I use non fat plain yogurt for a slightly lower fat version)
1/2 cup chopped walnuts
In a large bowl, cream butter, sugar and vanilla well. Add eggs, one a a time and beat until fluffy. Combine flour, baking soda and salt in a separate bowl. Sift a small amount of flour mixture into butter/sugar mixture, add a small amount of sour cream, and a small amount of mashed bananas and gently stir only until ingredients are mixed - do not over mix. Note: To get a light fluffy bread you must add all the ingredients separately and GENTLY stir them in small increments into the butter/sugar mixture. Repeat step until all ingredients are incorporated into butter/sugar mix. Gently stir in chopped nuts.
Bake in a large greased loaf pan or 2 smaller ones at 350 degrees for 1 hour. (Note: depending on the loaf pan size you use, and the hotness of your oven, the baking time may be a lot less. I start checking the loaf for readiness at 30 minutes. Over baking will cause the bread to dry out.)