Banana Bread for a Non Banana Fan
I'm beginning to think there is a whole subset of folks who like bananas in smoothies, pie, banana bread etc, but won't eat a plain banana...Is this you? Well, it describes our daughter Lily. I don't think she's ever eaten a banana on it's own. This is a girl that can devour quarts of strawberries, mulitiple oranges, and countless peaches in one sitting. A girl who has gone into mourning due to the end of pomegranate season. In other word's she's been a fruit lover since day one. So when she had a hankering for banana bread, I wanted to jump at the chance to show her that bananas are indeed delicious. I made my banana bread recipe with sliced bananas so she'd at least SEE the banana. She loved it, (especially warm out of the oven) and I think you will too!
I just want to take a second to point out the color of the organic butter from grass pastured cows and the eggs from heritage breed grass pastured hens. The butter almost looks like fake movie-popcorn butter! You wont' find that beautiful hue and all of the nutritional benefits it brings in butter or eggs from commercially-raised animals.
Banana Bread for a Non-Banana Lover
1/2 cup butter, melted
1 1/2 cups all-purpose flour
1 cup white sugar
1 tsp. vanilla extract
1/2 cup sour cream
1/8 tsp. nutmeg
1/4 tsp. cinnamon
1 tsp. baking soda
1/2 tsp. salt
1/2 cup chopped walnuts or pecans
2 ripe bananas, sliced 1/4 inch thick
Preheat oven to 350 degrees F. Grease a 9x5 inch loaf pan or you can break it up into mini pans if you want to freeze some.
In a large bowl, stir together the melted butter and sugar. Add the eggs, sour cream and vanilla, mix well. Combine the flour, baking soda and salt, stir into the butter mixture until smooth. Fold in chopped walnuts and bananas. Spread evenly into the prepared pan and ake at 350 degrees F for 60 minutes, or until a toothpick inserted into the center of the loaf comes out clean. Cool loaf in the pan for 10 minutes before removing to a wire rack to cool completely.