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Banana Bread


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Martha Stewart Living, August 2004 Yield Makes 1 loaf

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Ingredients

1/2 cup (1 stick) butter, at room temperature, plus more for pan

1 cup granulated sugar

2 large eggs

1 1/2 cups unbleached flour

1 teaspoon baking soda

1 teaspoon salt

1 cup mashed very ripe bananas

1/2 cup sour cream

1 teaspoon vanilla

1/2 cup chopped walnuts or pecans

Directions

1.

Preheat oven to 350 degrees. Butter a 9-by-5-by-3-inch loaf pan; set aside. In an electric mixer fitted with the paddle attachment, cream butter and sugar until light and fluffy. Add eggs, and beat to incorporate.

2.

In a medium bowl, whisk together flour, baking soda, and salt. Add to the butter mixture, and mix until just combined. Add bananas, sour cream, and vanilla; mix to combine. Stir in nuts, and pour into prepared pan.

3.

Bake until a cake tester inserted into the center of the cake comes out clean, about 1 hour 10 minutes. Let rest in pan for 10 minutes, then turn out onto a rack to cool.

Variations

To make the cream cheese frosting-filled banana bread as featured on "The Martha Stewart Show," in the bowl of an electric mixer fitted with the paddle attachment, beat together 6 ounces cream cheese, 1/4 teaspoon salt, and 1/2 teaspoon pure vanilla extract until smooth. Once bread is baked and cooled, halve horizontally. Using an offset spatula, spread cream cheese frosting evenly over bottom half. Top with remaining half; slice and serve

This variation is good, but adding a 1/2 C of powder sugar to it and using it as a spread instead of putting it in the middle, is even better! But, my preference is just a little bit of butter, while still warm, and it soaks right in! Yum! Grab your favorite cup of coffee and enjoy!

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