Tuesday, September 11, 2007

Super-Moist Banana Bread

I like my bananas a little green . . . unless I'm making banana bread, then the darker and mushier the better. Armando has always wished I made banana bread like they do in Honduras and I had never sampled anything like that (at least I didn't think I had) until our friend Christina dropped by the other day with a warm surprise - a freshly baked loaf of banana bread. When Armando tried it, he said, "THIS is what banana bread is!" So, thanks to Christina, we've adopted a new recipe in our family. I thought I'd share.

3 or 4 ripe or overripe bananas, mashed
1/4 cup butter
1 egg
1 cup sugar
1 1/2 cup flour
1/2 tsp baking powder
1/4 tsp salt
1/2 cup sour milk (1/2 Cup milk + 1/2 Tbsp lemon juice-let sit for 2 minutes)

Mix all ingredients above adding the milk last, then pour batter into greased loaf pan. Bake for approximately 1 hour at 350 deg. (I baked mine for 70+ minutes)

Christina notes that she likes to add coconut and fresh pineapple but you can also add nuts or chocolate chips to taste. I personally like cinnamon and walnuts in mine and I think I'll try that next time.


Kel said...

I made this bread and it is yummy! We gobbled down 2 loaves! It is really dense and moist!

Shauna said...

You should submit this recipe to my banana bread contest:


There aren't a whole lot of entries so you'd stand a good chance of winning the grand prize (a $50 giftcard to Sur La Table).