Happy Tuesday everyone! WOW! 2 posts in a row. . . I must be on a roll.
I made this bread several weeks ago - pre oven break-down. I wasn't sure if I was going to post this recipe, but I decided I needed to, because our weekend heat ripened my bananas incredibly quick (I always forget about the disadvantages to summer heat) and since I am heading to a beautiful beach house with a working oven. . . I need my recipe readily available and that would be here, on my blog.
I found this recipe several years ago over at the food network website (it's by Emeril Lagasse) and it has since been my go to recipe. . . it is so moist and delicious!Here's the recipe:
10 tbsp. + 1 tsp butter
1 cup mashed ripe bananas
1/2 cup sour cream
2 large eggs
1 1/2 tsp vanilla
2 cups cake flour (I just use all-purpose)
3/4 cup + 2 tbs sugar
1 tsp baking soda
3/4 tsp baking powder
1/2 tsp salt
1 cup toasted, chopped walnuts (I don't always put these in)
Preheat oven to 350.
Lightly grease your loaf pan (or pans if you are making mini loaves).
Puree the bananas, sour cream, eggs, and vanilla in food processor (when I am lazy. . . i just mix them really well in my stand mixer).
Sift cake flour, sugar, baking soda, baking powder, and salt into the bowl of an electric mixer with whisk attachment. Add the remaining 10 tbs butter and mix on medium-low speed until blended, about 30 seconds. Add the banana mixture in 3 batches, scraping the sides of the bowl and mixing on medium speed between each addition. Fold in nuts.
Pour into loaf pan(s) and bake until lightly browned and bread bounces back to the touch, about 1 hour & 10 minutes (less if using mini-loaf pans). Remove from oven and cool for 10 minutes. Dig in. . . you might have to fight for it. . . it sure doesn't last long in our house!
I made mini loaves and gave a few to some appreciated people! I wrapped them in clear, plastic wrap, tied a ribbon and stamped a butterfly (Flight of the Butterfly, SU) and a thank you (it came from a word collection that was probably hero arts or something from JoAnns). The paper and ink were eggplant envy (I think?, which is also stampin' up). I like to sometimes tear the bottoms of my paper, which gives it a nice textured effect.