Banana Bread

  

Going bananas for banana bread.. Yep, I gotta clean out my freezer and need to up a few black bananas that I felt bad throwing out.    Moreover, I even had some sour cream that’s about to reach its expiration as well.  Isn’t nice when you have the exact ingredients to make something so comforting?  I had my kids bring some of this bread to share with the neighbors.   How else you gonna teach them to share?  Actually, it gives me an excuse to try out another banana bread recipe.  I am not sure where this recipe came from but I written it down on a scrap piece of paper.  But, it is similar to Emerils recipe which i think is one of my favorite. Why is that so?  Well, it actually uses butter rather than oil.  Also, another moisture booster is sour cream.  Although next time, I may substitute the butter for some coconut oil.  I just found out that coconut oil is the healthier choice for oil use.  But, coconut flavor would complement bananas..kinda tropical.

I must say that a achieving a great bread is almost like finding the perfect relationship: the key is balance.  I have been reading the science of baking from a Shirley’s corriher Bakewise book.  I have taken some lessons from a baking book and applied it to my relationships.

There are several key factors or elements in baked goods such as the fat, flour, eggs, and liquid.  All of these have different roles to make it good in the end.  As in any relationship, you have to constantly experiment and not give up.  Flour and eggs gives structure to a cake. Sort of like honesty and trust as foundation in a strong relationship.  Also, not having enough fat will not produce a tender cake.  But the type of fat is important consideration:  butter for that great taste or oil for extra moisture.  Sometimes you have to sacrifice one baking ingredients for the sake of principle.  So, why not compromise by using half butter and half oil.  The butter will give you taste and aeration while the oil gives tenderness and moisture.  Now that is harmony.

As in this particular bread,  try using half butter and half oil.  Also, the sour cream will make it more moist and a tang ( any relationship needs a tang).  Keep experimenting and learn from your mistakes in the kitchen.  Afterall, you can never stop learning. But when you do find that light bulb moment, it is like a red cherry on top of a great dessert.

BANANA BREAD

1/2 c butter ( 1 stick, softened)

1 c sugar

1/4 c sour cream

2 eggs

1 & 1/2 c  all purpose flour

1 tsp vanilla

1 tsp baking soda

1 c ripe mashed bananas ( I used 2 large ones)

Mix the butter and sugar until fluffy.  Add  sour cream and vanilla  fold in the dry ingredients (flour, baking, soda, pinch of salt).  Mix until combined.  Pour into a loaf pan that has been sprayed or oiled.  Bake for 50 minutes at 350 degrees.


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