So who doesn’t enjoy banana bread? I think we all have enjoyed it at some point in our lives. If you have some ripe bananas that you want to use in some way, why not make a loaf of banana bread today? Here’s a recipe from my bakery that I had some years ago. I made these in small 5-inch loaf pans and sold a LOT of these over the years. They were a favorite among my customers. Give it a try!
Makes 4 each 5-Inch Loaves
10 oz (2 cups) all-purpose flour
1 tsp baking soda
3/4 tsp baking powder
1/2 tsp salt
1 tsp cinnamon
1/2 cup chopped walnuts, optional
3 ripe bananas
1-1/4 cups brown sugar
1/3 cup sour cream
1 cup vegetable oil of choice
1-1/2 tsp vanilla extract
Preheat oven to 350F. Spray the bottoms only of four small (5″ long) loaf pans with nonstick spray; set aside.
In a large bowl, combine the flour, baking soda, baking powder, salt, cinnamon, and walnuts, if using them; set aside.
With a food processor, puree the bananas. Add the brown sugar and sour cream and continue processing to make smooth. Pour into a large bowl. With a whisk, blend in the oil, eggs and vanilla extract. Whisk until mixture is smooth. Pour liquid mix into dry ingredients. Stir to combine all ingredients, mixing well. Spoon into prepared loaf pans, dividing batter evenly among all the pans.
Bake at 350F for 35 to 40 minutes until a cake tester inserted in the middle comes out clean. Remove from oven and cool in pan about 10 minutes. Remove loaves from pans and finish cooling on a wire rack.
Tip: No “ledges on the edges!”
When making quick bread loaves, spray (or grease) only the inside bottom of the pans. If you spray the sides too, the finished loaves will have “ledges” that form around the top edges of the loaves. Spraying only the bottom of the pans prevents that from happening, and (believe it or not) they shouldn’t stick to the sides of the pans.
This recipe comes from my cookbook, “Secrets of a Professional Baker, Favorite Recipes from The Spice Rack Bakery/Bistro, Cherokee, Iowa”. This book can be purchased here.