Whenever my bananas are getting a little too ripe, I almost always use this awesome recipe for banana bread. It is very easy to make, but even more than that, it is very moist, doesn't crumble easily, and is very flavorful. Seriously, every person who has tried this recipe has complimented on it, and it is usually gone fast. So if you ever need to use up some bananas, try this out.
Banana Bread (Martha Stewart's):
1 stick Butter
1 C Sugar
2 eggs
1 1/2 C flour
1 C mashed bananas
1/2 C sour cream (I prefer to use reduced fat. It works just as well)
1 tsp baking soda
1/2 tsp salt
Heat oven to 350. Cream butter and sugar. Add eggs. Stir the dry ingredients in a separate bowl and then add them in. Then add the sour cream and bananas. Bake in a large bread pan for 1 hour.
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