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Banana Bread

February 18, 2017 by Carine Clary 2 Comments

Banana BreadWhen it comes to banana bread there’s no point in posting yet another recipe unless it’s distinct from the general run of banana breads. And no, this is not The. Best. Banana. Bread. Ever.

It’s just different in a way you may find worth trying and may like once you try it. It’s my favorite version and might become yours.

So how is it different? Well, it has sour cream – just enough to give it a nice crust and texture. The banana mash is a little rougher than usual so you can taste small chunks of the banana in the bread. And it’s made spicier by, what else? Spices. Pumpkin pie spice to be exact which has just a little more complexity than the usual cinnamon. And finally, the zest of two lemons which makes the final product reminiscent of those Brach’s lemon drops you used to find in your lunch box back in the day.

The prep is as simple as banana bread always is, the only difference being lots of lemon zest like this:

Banana Bread…and a rougher mash for the bananas like this:

Banana BreadBake in two small loaf pans, one larger one or muffin tins and you get something quick and delicious like this:

Banana BreadIt’s great fresh out of the oven, even better toasted.

Banana Bread
 
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Author: Carine Clary
Ingredients
  • ½ cup butter (1 stick)
  • 1 cup sugar
  • 1 large egg plus 1 egg yolk
  • ⅓ cup sour cream
  • 1 tsp. vanilla
  • zest of 2 lemons
  • 2 overripe medium bananas, mashed
  • 1 cup all-purpose flour
  • ¾ tsp. baking soda
  • ¼ tsp. salt
  • ½ tsp. nutmeg
  • ¼ tsp. pumpkin pie spice (or cinnamon)
  • ⅔rds cup toasted coarsely chopped pecans (or walnuts)
Instructions
  1. Preheat oven to 350 degrees. Grease and flour two small loaf pans and set aside.
  2. Cream the sugar and butter. Then add the sour cream, eggs, lemon rind and vanilla and beat till smooth. (these may be added separately or mixed together & poured into the butter/sugar mixture).
  3. Mash the bananas and stir into the batter.
  4. Whisk together the flour, salt, baking soda and spices and stir in. Don't overwork this or the loaf will develop gluten & be tough.
  5. Finally,add the toasted nuts.
  6. Spoon into a loaf pan or muffin tin & bake until a toothpick comes out clean..
Notes
Don’t over mash the bananas. You should still be able to see bits of banana in the final product.
This recipe yields a very moist cake, so if you use a loaf pan don’t use a large one. Two smaller ones are better. Or you can fill a large loaf pan ⅔rds of the way and use the rest of the batter for muffins.
The moistness and wonderful crust is shown off to perfection in a muffin tin (because of course you get lots more crust).
Try with lemon or coconut cream cheese spread.
3.4.3177

 


Filed Under: Breads & Muffins, Breakfast, Southern Tagged With: banana, Banana Bread, banana bread with lemon zest, banana bread with sour cream

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Comments

  1. EHealth-To-Fitness says

    June 12, 2017 at 1:52 pm

    Thanks for a marvelous posting! I seriously enjoyed reading it, you’re a great author.
    I will remember to bookmark your blog and will eventually come bback from now on. I want to encourage you to ultimately continue your great job,
    have a nice holiday weekend!

    Reply
    • Carine Clary says

      June 19, 2017 at 4:19 pm

      Thanks and enjoy the banana bread.

      Reply

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Hello, I'm Carine Clary and I'm the FrangloSaxon.

And is that a word? In a word - Yes! It reflects my French connections in the south part of the state and the Anglo Saxon ones on the Arkansas state line. I grew up eating & loving all the foods of Louisiana and the idea is to collect lots of them right here on this website.

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