Crystallized Ginger Pound Cake
Penne with Butternut Squash and Fresh Sage

Banana Bread

Banana breads  

Download Classic Banana Bread


1 stick unsalted butter, at room temperature

1 cup sugar

2 eggs, at room temperature

1 ½ cups flour (unbleached or white whole wheat)

1 tsp. soda

1 tsp. salt

1 cup mashed very ripe bananas

½ cup sour cream

1 tsp. vanilla

½ tsp. grated lemon zest

½ cup chopped toasted walnuts

1. Preheat oven to 350°F. Adjust oven rack to lower middle position and heat oven to 350 degrees. Grease bottom only of regular glass loaf pan, or grease and flour bottom and sides of nonstick 9-by-5-by-3-inch loaf pan, or 4 small loaf pans; set aside.

2. Cream the butter and sugar until light and fluffy with the paddle attachment of a stand mixer.

3. Beat in eggs.

 4. Sift the dry ingredients and combine with butter mixture using a large wooden spoon. 

 5. Add the bananas, sour cream, zest and vanilla. Mix to combine. Stir in nuts.

 6. Bake 1 hour (40 minutes for small pans)


Banana bread baked   


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