Moist Banana Bread

 

I enjoy making things by request. If cooking for those I love is a way to demonstrate this affection by providing them with sustenance, how better than by creating something they are craving or for which they are nostalgic. 

A couple of days ago, Papa Satyr requested banana bread. Since then, I have allowed my remaining bananas to ripen to extremes and baked while he had his Sunday nap. 

Banana Bread (Breads)

• 1-1/3 cup all-purpose flour
• 3/4 tsp kosher salt
• 1/2 tsp baking soda
• 1/4 tsp baking powder
• 4 tbsp butter, softened
• 2/3 cup sugar
• 1/2 cup sour cream
• 2 eggs, lightly beaten
• 1 cup very ripe bananas, mashed (~2)
• 1/2 cup pecans or walnuts, chopped (optional)

1. Preheat oven to 350°F. 
2. Grease an 8″ x 4″ loaf pan. 
3. Whisk the flour, salt, baking soda, and baking powder in a small bowl. 
4. In a large bowl, beat butter and sugar until the texture lightens. 
5. Beat in flour mixture until blended. It will be firm in texture. 
6. Gradually beat in eggs. 
7. Fold in sour cream and mashed bananas. Also, nuts, if desired. 
8. Scrape into pan and spread evenly. Bake for 55 minutes or until the toothpick comes out clean. 
9. Cool in pan on rack for 10 minutes. Empty into the rack and finish cooking. 

I may not be happy with the rise of this bread. I may want to increase the baking powder. Let me know if you make it either way. 

I have a cup of mashed bananas in the freezer, so I will test-run it again, modified, and report back at some point.