Every neighborhood has that one person who just knocks your socks off with all kinds of fabulous deserts. Well that’s not me, it’s my friend Karen. She’s the one who brings a desert to all our get togethers. She’s the one who gets all the ooooh’s & aaahhh’s for things like ‘Sex In A Pan’. My claim to fame is this simple little “Banana Bread”.
I started making this bread out of necessity as I only really like bananas the first couple of days you bring them home, they seem to ripen too fast. Consequently I always have frozen brown bananas rolling around my freezer. I adapted a recipe out of an old cookbook, it makes two loaves. One to share & a spare, which is perfect as a Hostess Gift if you’re invited out (the spare never does make it to the freezer, HA).
Here’s my secret, Chocolate & Allspice
It keeps well in the fridge for about a week. Ya right, we usually eat it up in a couple of days. It has a bit of a chocolate/nutty taste and a rich brown crust with a firm but soft inside. I couldn’t wait for Mr Right to get home, I just had some for lunch. I’m not an expert, but…..that’s dang yummy.
Preheat Oven to 350, grease only the bottoms of 2 loaf pans (I use silicon/no grease), bake in middle of the oven for approx. 1 hr 10 min (start testing at 55 minutes). Add Chocolate Chips, Nuts or Dried Blueberries if you desire.
- 1 cup soft butter
- 1 2/3 cup sugar
- 4 eggs
- 5 med ripe bananas, mashed
- 1 cup reduced fat sour cream
- 2 tsp vanilla
- 3 cups AP Flour
- 1 tsp Allspice
- 2 tbsp Coco
- 2 tsp baking powder
- 1 tsp salt
Cream Sugar with butter, add eggs one at a time and continue creaming. Add mashed banana, sour cream and vanilla, mix well. Sift all dry ingredients together in separate bowl. Add to first bowl, mix just until blended well. Fill two loaf pans equally and bake.