Kids not eating those bananas fast enough or maybe like me you bought a bunch thinking you’d make 2 banana puddings for Thanksgiving and was too tired to make it to the second one, lol. Well it gave me the opportunity to make this recipe that I’ve wanted to try my hand at for years. I doubled the original recipe and ended up with a loaf, a pan of mini loaves, a pan of muffins (1-12ct & 1-6ct). So if you want to make as much as I did you’ll need to double this one as well.
- 1 cup pureed bananas
- 1/2 cup sour cream
- 2 eggs
- 1 1/2 tsp. Vanilla extract
- 1/2 tsp. salt
- 2 cups cake flour
- 3/4 cups plus 2 Tbsp. sugar
- 3/4 tsp. baking powder
- 1 tsp. baking soda
- 10 Tbsp. unsalted butter
- 1 cup toasted chopped walnuts (optional)
So as you see I made putting the nuts in optional and left it out of the description because I personally hate nuts in my food and my daughter doesn’t like nuts of any kind in or out of food. Don’t worry whatever you decide as the receipe will be a hit either way.
Depending on the kitchen gadgets you will be using this will determine your process. Your bananas need to be pureed to start. If you’re using a mixer you’ll still need to puree the bananas in a blender or food processor.
1. Mix bananas and sour cream in bowl
2. Add eggs, beating in one at a time
3. Add vanilla and set aside
In a separate bowl
1. Mix together salt, flour, sugar, baking powder and baking soda
2. Melt butter and add to dry mix blending well with mixer
3. Add wet mix in 3 batches scraping sides of bowl and mix in between each addition
4. Fold in walnuts and bake until light brown and bounces back to touch
This recipe is found on a flour sack dish towel and to my surprise turned out to work perfectly. You can find it and more @ aloveofdishtowels.com