Tracy's Living Cookbook Banana Bread Martha Stewart Living’s Most Requested Recipe from mylivingcookbook.blogspot.com
Description
Martha White Banana Bread is a classic recipe that has been passed down through generations. It is a moist and delicious bread that is perfect for breakfast, brunch, or as a snack. The recipe is easy to follow and uses simple ingredients that are commonly found in most kitchens.
Prep Time
The prep time for this recipe is approximately 15 minutes.
Cook Time
The cook time for this recipe is approximately 1 hour.
Ingredients
- 2 cups all-purpose flour - 1 teaspoon baking soda - 1/4 teaspoon salt - 1/2 cup unsalted butter, softened - 1 cup granulated sugar - 2 large eggs - 3 ripe bananas, mashed - 1/2 cup sour cream - 1 teaspoon vanilla extract
Equipment
- Mixing bowl - Wooden spoon or electric mixer - Loaf pan - Parchment paper
Method
1. Preheat your oven to 350°F (175°C). Grease a 9x5 inch loaf pan with butter or cooking spray and line it with parchment paper. 2. In a mixing bowl, combine the flour, baking soda, and salt. Set aside. 3. In a separate mixing bowl, cream the butter and sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition. 4. Add the mashed bananas, sour cream, and vanilla extract to the butter mixture and mix until well combined. 5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. 6. Pour the batter into the prepared loaf pan and smooth out the top. 7. Bake for 55-60 minutes, or until a toothpick inserted into the center of the bread comes out clean. 8. Remove the bread from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Notes
- Make sure to use ripe bananas for this recipe. The riper the bananas, the sweeter and more flavorful the bread will be. - You can add chopped nuts or chocolate chips to the batter for extra texture and flavor.
Q: Can I use whole wheat flour instead of all-purpose flour? A: Yes, you can substitute whole wheat flour for all-purpose flour, but the bread will have a denser texture. Q: Can I use Greek yogurt instead of sour cream? A: Yes, you can use Greek yogurt as a substitute for sour cream. The bread may be slightly tangier, but it will still be delicious.
Recipe Tips
- To make slicing the bread easier, let it cool completely before slicing. - Store the bread in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. - You can freeze the bread for up to 3 months. Wrap it tightly in plastic wrap and then in aluminum foil before freezing. To thaw, let it sit at room temperature for a few hours.
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