I swear everytime I think I’ve had just about enough and one more minute of school will cause me to implode, the public school system announces a holiday. It’s only a three-day weekend, and I’m spending it all catching up on work, but the fact that I don’t have to wake up at five and spend six hours in uncomfortable plastic desks is more than enough to make me one happy little camper.
Lazy days stuck at home call for warm scents and comfort food, so that’s just what I’m bringing to you all today with Mama’s Banana Bread. Sweet to a fault and reminiscent of childhood, this bread will leave you more than satisfied (plus, it’ll make good use of those ugly bananas sitting on your counter). The secret to this rustic recipe is the use of the sugared pan and the sour milk. Sounds weird, I know. But it’s worth it, trust me.
– I used mini pans instead of regular sized because the portion sizes work better for me. I just made sure to check on the bread a little more often during baking to make sure it didn’t burn.
MAMA’S BANANA BREAD
1 cup granulated sugar (plus more for the pan)
1/2 cup salted butter, softened (plus more for the pan)
2 medium tired bananas (brown spotted)
2 large eggs
7 tablespoons sour milk (or 1 teaspoon white vinegar + enough milk to make 7 tablespoons)
1 teaspoon baking soda
2 cups flour, spooned and leveled
1/2 cup chopped nuts (pecans or walnuts), optional
1. Preheat oven to 375°F. Grease two mini loaf pans with butter and coat it with sugar. ( Do this like you would grease a pan. Grease it first, then add about 2 tablespoons sugar to the pan and move the pan side to side until the bottom and sides are coated with sugar. Do NOT substitute cooking spray for the butter.)
2. Cream butter and sugar with a hand mixer. Set aside.
3. Add bananas, eggs, milk, and baking soda to bowl and blend until smooth.
4. Pour half the banana mixture into the butter mixture with 1 cup of flour. Mix with hand mixer until just incorporated, then add the remaining banana mixture and flour. Mix until just incorporated. Stir in nuts if using them. Pour into prepared pan.
5. Bake for 50-60 minutes until a toothpick comes out with just a few crumbs. The edges will be a dark brown and there will be a nice crack down the center.
6. Cool completely before removing loaf from pan, but you can cut slices from the pan after it’s cooled for about 15-20 minutes.
Slightly adapted from Crazy For Crust
Recipe introduction from Sharon Lee