Spacer Banana Bread
  | Asymmetry | Cooking | Banana Bread |



I don't particularly like banana bread, but we had some overripe bananas, so what the heck. I was told it turned out pretty well.

2 large eggs 1 c sugar 1/3 c vegetable oil 1 c mashed banana (2 or 3 very ripe, large bananas) 2 tsp vanilla extract 1 tsp baking soda 1 tsp baking powder 1 tsp salt 1 tsp ground cinnamon 1/2 tsp nutmeg 2 2/3 c all-purpose flour 1 c yogurt, buttermilk, or sour cream 1 c chopped walnuts (optional)


  1. Preheat the oven to 350F. Grease and flour a 9x5 loaf pan. (I have recently discovered Bakers Joy; awesome stuff.)
  2. In a medium bowl beat together the eggs, sugar, and oil. Blend in the mashed bananas and vanilla.
  3. Thoroughly whisk together the baking soda through flour. (They recommend sifting it all together as well. I think that's overkill.)
  4. Add the dry ingredients all at once to the banana mixture, and mix quickly but thoroughly.
  5. Stir in the yogurt/buttermilk/sour cream, mixing until just combined.
  6. Pour the batter into the prepared pan; bake for 1 hour, until a tester inserted in the center comes out clean. Tent with foil after 40 minutes if it's browning too quickly.

King Arthur Flour Baker's Companion.

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Except where noted, all material on this site is © 2004 Rebecca J. Stevenson