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The BEST Banana Bread

December 19, 2011

Ch-ch-ch-changin’.

This past week I took a road trip up north with my best friends from home.

It never ceases to amaze me how lucky I am when the five of us get together. We have all been best friends since our childhood years and our friendship has never faltered under the pressures of time, distance, and age.

Although we have all grown into our own since our middle-school years we continue to relate and connect on a truly special level. I can see myself in all four individual women and they have shaped me into who I am today. They have taught me confidence, independence, acceptance, and most importantly, what it means to unconditionally love.

I think sometimes you need to go back to your roots in order to help see where you’re going… The past year has been a rollercoaster and I have no idea where the upcoming year will take me, but it gives me hope to know that wherever I go and whoever I become, I have four best friends that will always be there to help guide and support me along the way.

As a tribute to old friends, memories, and traditions, I made my family’s favorite Banana Bread recipe. This recipe has been in my family’s recipe box since I could remember and it is by far, the BEST Banana Bread I have ever tasted.

Banana Bread recipe from Someone in The Bite-Sized Baker’s Family:    

1 ¾ cups sugar

1 cup butter, at room temperature

4 eggs, at room temperature

2 teaspoons baking soda

8 ounces sour cream, at room temperature

2 teaspoons vanilla extract

2 cups ripe bananas, mashed (5-6 bananas)

3 cups flour

½ teaspoon salt

1 cup mini chocolate chips, optional

  1. Preheat oven to 350 degrees F. Prepare two loaf pans.
  2. In a stand mixer with a paddle attachment, cream together sugar and butter until light and fluffy. Add the eggs one at a time, blending well after each addition. Add baking soda, sour cream, and vanilla and blend well.
  3. In a separate bowl sift together flour and salt. Add to the wet ingredients, alternating with the mashed bananas.
  4. Pour into prepared loaf pans and bake until top is brown and a toothpick comes out clean, 45-55 minutes. Remove from the oven and let cool on a wire rack for at least 10 minutes.
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3 Comments leave one →
  1. Rachel permalink
    December 19, 2011 1:06 pm

    awe, how sweet/ sappy!! But yes, this really is the best banana cake ever…I love that it doesn’t include nuts!

  2. Morgan permalink
    December 20, 2011 7:01 pm

    I made it and it was very good. Yet the top fell and I have never had that happen to me in all my years cooking.

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