With two little ones in the house, I buy bananas almost every time I go grocery shopping. Often, the bananas get eaten before they brown, but we have had many occasions to make this tried-and-true banana bread. My little girl is always eager to help with this recipe. I got the original recipe from The Martha Stewart Cookbook, but I added spices to give it more depth of flavor. Made with sour cream, this bread is moist, dense and sweet. My daughters and husband love it.
Spiced Banana Bread
Adapted from Banana Bread from The Martha Stewart Cookbook
- Yield: 1 loaf
- Active Prep Time: 15 minutes
- Bake Time: 1 hour 10 minutes
- Total Time: 1 hour 25 minutes
- ¼ pound (1 stick) butter, at room temperature
- 1 cup sugar
- 2 eggs
- 1 ½ cups unbleached all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup mashed banana (about two bananas)
- ½ cup sour cream
- 1 teaspoon vanilla extract
- ½ cup chopped pecans
- ¼ teaspoon allspice
- ¼ teaspoon nutmeg
- ½ teaspoon cinnamon
- Preheat oven to 350°. Butter a 9 × 5 × 3 inch loaf pan.
- Cream the butter and sugar. Then add the eggs, beating well.
- Add the bananas, sour cream and vanilla to the butter mixture.
- Mix the dry ingredients and combine with the wet ingredients. Stir until blended.
- Stir in the pecans and pour into the prepared loaf pan.
- Bake 1 hour–1¼ hours, until a cake tester (or wooden chopstick, depending on what you have on hand), comes out clean. Turn out on a rack or plate to cool. Slice and enjoy!