Ann's Banana Sour Cream Bread
Martha Stewart Banana Bread, 1 loaf
Yield
12 servingsPrep
20 minCook
70 minReady
2 hrsIngredients
1/2 cup (1 stick) butter, at room temperature, plus more for pan
1 cup granulated sugar
2 large eggs
1 1/2 cups unbleached flour
1 teaspoon baking soda
1 teaspoon salt
1 cup mashed very ripe bananas
1/2 cup sour cream
1 teaspoon vanilla
1/2 cup chopped walnuts or pecans
Ingredients
1/2 cup (1 stick) butter, at room temperature, plus more for pan
1 cup granulated sugar
2 large eggs
1 1/2 cups unbleached flour
1 teaspoon baking soda
1 teaspoon salt
1 cup mashed very ripe bananas
1/2 cup sour cream
1 teaspoon vanilla
1/2 cup chopped walnuts or pecans
Directions
Preheat oven to 350℉ (180℃). Butter a 9-by-5-by-3-inch loaf pan; set aside. In an electric mixer fitted with the paddle attachment, cream butter and sugar until light and fluffy. Add eggs, and beat to incorporate.
In a medium bowl, whisk together flour, baking soda, and salt. Add to the butter mixture, and mix until just combined. Add bananas, sour cream, and vanilla; mix to combine. Stir in nuts, and pour into prepared pan.
Bake until a cake tester inserted into the center of the cake comes out clean, about 1 hour 10 minutes. Let rest in pan for 10 minutes, then turn out onto a rack to cool.
Variations To make the cream cheese frosting-filled banana bread as featured on "The Martha Stewart Show," in the bowl of an electric mixer fitted with the paddle attachment, beat together 6 ounces cream cheese, ¼ teaspoon salt, and ½ teaspoon pure vanilla extract until smooth. Once bread is baked and cooled, halve horizontally. Using an offset spatula, spread cream cheese frosting evenly over bottom half. Top with remaining half; slice and serve
