Wednesday, October 14, 2009
Confronted with our dismay over the state of her refrigerator, Meg fessed up. Having an overabundance of overripe bananas the week before, she had made not one, but two batches of banana bread, thereby using up all the butter in the house. Sadly, neither recipe had yielded a decent result.
“Why didn’t you use my recipe?” I asked.
“Because you never gave it to me,” Meg replied.
Until now …
1 tsp. vanilla extract (the good stuff, no artificial flavoring please)
2 cups flour
1 tsp baking soda
½ tsp nutmeg
½ tsp cinnamon
½ cup sour cream
¾ cup finely chopped pecans or walnuts (or both)
½ cup cinnamon sugar (to taste … I like a fair bit of cinnamon)
Mash the bananas in 1/3 cup sugar. Cream the remaining sugar with the butter and vanilla. Beat in eggs one at a time. Fold in 1 cup of flour along with the baking soda, nutmeg and cinnamon, followed by the mashed bananas. Fold in the remaining flour, followed by the sour cream.
Mix the chopped nuts and cinnamon sugar together. Sprinkle ¼ of the nut mixture into a greased tube pan, then spread ¼ of the batter on top. Sprinkle another ¼ of the nut mixture evenly into the pan and then spread on ½ of the remaining batter. Sprinkle the third ¼ of the nut mixture and spread on the rest of the batter. Sprinkle the remaining ¼ of the nut mixture on top.
Bake at 350 for 40 minutes, or just until the cake sets. Be careful not to over bake, as the cake will continue to set after it is removed from the oven.
Note: If you only have one banana or not much appetite, cut the recipe in half to make two mini-loaves (as pictured above). Bake for 30 minutes at 350.