This is another popular breakfast item (or nap wake-up snack, if you have a toddler). We will put this recipe up against any other banana bread recipe.
If you have been lucky enough to visit one of our favorite places, Seabrook, Washington, you have had this at Lil’s Market. Pam is a sweetheart and shared her recipe. We let her make it for us when we are visiting, but enjoy thinking of our favorite beach town while making it for ourselves back in Texas. Eat this and you might just hear the ocean’s waves.
Banana Bread that will Knock your Socks Off
Makes 1 loaf
1/2 cup (1 stick) butter, at room temperature, plus more for pan
1 cup granulated sugar
2 large eggs
1 1/2 cups unbleached flour
1 teaspoon baking soda
1 teaspoon salt
1 cup mashed very ripe bananas
1/2 cup sour cream
1 teaspoon vanilla
1/2 cup chopped walnuts or pecans
Preheat oven to 350 degrees. Butter a 9-by-5-by-3-inch loaf pan; set aside. In an electric mixer fitted with the paddle attachment, cream butter and sugar until light and fluffy. Add eggs, and beat to incorporate.
In a medium bowl, whisk together flour, baking soda, and salt. Add to the butter mixture, and mix until just combined. Add bananas, sour cream and vanilla; mix to combine. Stir in nuts, and pour into prepared pan.
Bake until a cake tester inserted into the center of the cake comes out clean, about 1 hour 10 minutes. Let rest in pan for 10 minutes, then turn out onto a rack to cool.