Tag Archives: banana bread

Banana Bread, Frankenstein Recipe



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.

Wet Ingredients:
2 Ripe Bananas (basically 1 cup’s worth)
1/2 cup / 1 stick Butter, room temperature
2 Eggs
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

Dry Ingredients:
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.