Banana Bread April 25, 2008

http://www.marthastewart.com/portal/site/mslo/menuitem.fc77a0dbc44dd1611e3bf410b5900aa0/?vgnextoid=6ab7542a0780f010VgnVCM1000003d370a0aRCRD&autonomy_kw=banana%20bread&rsc=header_4

Ingredients

Makes 1 loaf

• 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

1. Preheat oven to 350 degrees. 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.
2. 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.
3. 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.

So, I totally butchered this bread. I severely under baked it and it was a mess. I took it out early, because I thought the sides were getting too browned. Next time, I’m going to leave it in for much longer and cook it in a bigger loaf pan (I think the one I used was too small). But, I definitely want to try this one again. The end pieces that I managed to salvage were delicious! And this recipe got really good reviews on the website.