Life has been super crazy these past few months. I haven’t written in a while, but I’ve gone on 4 trips back to back(I’ll write about them all, I promise,) started a part-time job and have just been overall exhausted. I quit the job 2 weeks ago and I’m happy to get back to what I love, writing about food and travel ventures.
“I don’t focus on what I’m up against. I focus on my goals and I try to ignore the rest”
I really enjoy celebrating National Food days and guess what today is? It’s National Banana Bread day! To get back in the swing of things I want to share my first recipe with you. I have loved banana bread since I was a kid. I remember being in high school and eating the Hostess banana walnut muffins and chocolate Frappuccinos for breakfast. While my love for banana bread/muffins hasn’t changed, my love for walnuts has.
I’ve been tweaking this recipe going back and forth between butter and applesauce and nuts or no nuts but I’ve finally got it to my liking. I hope you enjoy this moist and rich banana bread recipe.
Dana’s Moist Banana Bread
1 cup sugar
1/2 cup softened butter
2-3 ripe bananas
1tsp lemon juice
1tsp baking powder
1tsp baking soda
1 1/2cups flour
1/2 cup pecans
1/2cup sour cream
- Preheat oven to 325
- Mash bananas until it makes 1cup, then add lemon juice
- In a mixing bowl cream the sugar and the butter until well blended. It should look light and creamy
- Whisk in eggs and vanilla
- In a separate bowl, combine all dry ingredients, baking powder, baking soda, flour, cinnamon and salt
- Whisk until mixed well then stir into the creamed butter mixture
- Lastly stir in the bananas, pecans and sour cream
- Pour into a greased 9×5 loaf pan
- Place into preheated oven for 1hour. Timing can vary per oven. If unsure, insert a toothpick into the center of the loaf until it comes out clean
- Let loaf pan cool on a rack for 10min before removing the loaf and letting it completely cool on the rack. Enjoy!