Saturday, October 23, 2010

Supermoist Spiced Banana Bread!

What can you do with overripe bananas? Make this amazingly moist and delicious banana bread! I got this recipe from Laurie, my future mother-in-law, who got it from a really old church recipe book and doctored it up for EXTRA AMAZING.

The spiciness makes it apt for a cold autumn day. I made this two days ago and it was almost gone by yesterday! This recipe makes 1 lightly crusted banana-licious loaf.

Preheat oven to 350 F.

Grease a loaf pan (I used Pyrex glass)

Cream 1 stick butter with 3/4 cup granulated sugar.

Using a mixer, incorporate 2 bananas, beating 'til smooth-ish and homogeneous.

Homogeneously mixed!

Add 1/2 cup sour cream, 2 eggs, splash vanilla, beat well.
Add 1 1/2 c. flour, 1 t. baking powder, 1/2 t. baking soda.
Sprinkle with cinnamon, cloves, nutmeg, and ginger, to taste. Beat and waft to determine level of spiciness. I go heavier on the cinnamon and cloves; nutmeg is strong so add just a bit at a time.
Pour into the greased loaf pan and bake for 45+ minutes, 'til the top is evenly browned and crunch-ish.

Cool on a wire rack for 15 minutes before loosening the sides and turning out to finish cooling.

Keep stored in the loaf pan with the cut side covered with foil to preserve the delicate balance of crust and moistness. (I couldn't get any pictures because it was all eaten up xD)Serve toasted with brie or butter.

It makes a delicious breakfast served with easy-over egg:
Happy baking!


  1. Yummy! I just bought a mini cake pan that can fit into the toaster oven so I want to make banana cake!!

  2. Woohoo! Can't wait to see your results! :D