My Favorite Banana Bread
I have a whole list of recipes from the old blog that I would love to remake and photograph. Ironically, the ones at the top of my to-do list are ones I make all the time, like this banana bread recipe.
Unfortunately I just can’t seem to make the timing work of ripe bananas + good lighting (aka a sunny day) + little hands that actually stay out of the bread so that I can take the dang photo. So, I’m grudgingly putting up an old photo in the name of continuing the process of moving recipes from the old site to the new one.
If you have a favorite recipe you can’t find, leave me a comment here or shoot me an email and I’ll try and get it up ASAP.
• 1 2/3 cups all-purpose flour (you can swap 1/2 with whole-wheat pastry flour)
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1 cup sugar
• 2 eggs
• 1/2 cup canola oil
• 3 1/2 bananas, very ripe, mashed
• 2 tablespoons sour cream or plain Greek yogurt
• 1 teaspoon vanilla extract
Preheat oven to 350 degrees. Line the bottom of a loaf pan with parchment paper. Sift together the flour, baking soda, cinnamon and salt. Beat sugar and eggs until light and fluffy. Drizzle in oil. Add mashed bananas, sour cream and vanilla. Fold in dry ingredients. Pour into the lined loaf pan and bake for about 1 hour or until a toothpick inserted into the center of the bread comes out clean.