Ok – so, who doesn’t like Banana Nut Bread? Most people I know do, but I always hear complaints that it never turns out moist enough, bananaee (is that a word?) enough, etc. So, I started a quest to try to discover the secret to making a perfect banana bread. After perusing recipes and trying different combinations, I have come up with what all my friends have told me is THE perfect recipe. It’s always moist, always has a good banana flavor to it, and I have never received any complaints – in fact, I have friends who even “demand” (whine, beg, plead) for me to make it in exchange for whatever – ha! Too funny. So, without further ado, here’s the recipe. If you’re trying to make for a crowd, simply double the recipe and bake it in a 13×9 pan.
1/2 C. butter, softened
1 C. sugar
1/4 C. sour cream
1/2 T. vanilla extract
1 1/2 T. sherry
3-4 overripe medium size bananas (it’s important the skins are black)
1 1/2 C. flour
1 t. salt
1 t. baking soda
1/2 C. walnuts (I prefer black walnuts, but regular ones will work also)
Grease bottom of bread pan (I prefer to double the recipe and use a 13×9). Cream butter and sugar together. Add sour cream and stir well. Add eggs and beat well. Add vanilla and sherry. Peel bananas and cut up into small chunks (or simply squeeze through your fingers) and add to butter mixture. Beat just enough to distribute chunks of bananas throughout. Add flour, salt, and soda. Stir only to incorporate (do NOT overbeat this mixture). Lightly stir in walnuts. Pour into pan and set aside to sit for 20 minutes at room temperature.
Preheat oven to 350. After bread mixture has sat for 20 minutes, place in oven and bake for 55-60 minutes (or until done if using a smaller bread pan). After 55 minutes test with toothpick.
If I use a 13×9 pan, I usually cut into thirds for 3 separate loaves.