Sorry if the post title is misleading, but that’s what this recipe is. It’s part mine, part Amy Vanderbilt, part All Recipes and part All Recipes Reviewer Naples34102.
I love Banana Bread. It’s something that I’ve made for more years than I can remember. I’ve always used the recipe from my vintage Amy Vanderbilt Complete Cookbook. The resulting bread was always delicious but not as moist* as I’d like. I decided to hunt for a recipe that would be that.
Here is the Conglomerated Recipe.
2 Ripe Bananas (basically 1 cup’s worth)
1/2 cup / 1 stick Butter, room temperature
1/2 cup Sour Cream
1 cup Sugar (I know, it isn’t wet, but it goes in with them)
1 Tsp Vanilla
1 Tsp Lemon Juice
1 3/4 cup flour
1 tsp Baking Powder
1 tsp Baking Soda
1/2 tsp Salt
Preheat Oven to 350 degrees. Grease the inside of a standard loaf pan.
Put all wet ingredients in the jar of a blender and blend until smooth; set aside.
Using a sifter, put all dry ingrients into a bowl.
Add the wet ingredients to the bowl of dry ingredients and stir until smooth. Pour this mixture into the greased loaf pan.
Bake for 1 hour. This is the hinky part. I generally do 2 loaves at a time. 1 is always done in an hour, the second always takes a bit longer. This could be operator error or simply an issue with our oven. What this means is that I start checking the loaves for doneness at an hour. I use the toothpick method and the “Is the top of the bread still jiggly?” method.
Remove from the oven and let rest.
I always remove my loaves from their pans once they’re cool and store them in large ziplock bags in the fridge.
*Sorry for using that word. My youngest always “Mother”s me when I say it but sometimes it’s the most to the point.