One of my favorite things to make time and time again is banana bread. I've been making a version of this recipe for the past 10 years. How weird it is to think that! I can't forget this one time back in college, I made a batch and shared it at a group meeting; and one of my group mates didn't believe that I baked it. He swore that I had bought it from the store. I could tell he was not saying that as a compliment; he really meant it.
This version is a bit different from my usual recipe, I substituted some shortening with butter and some milk with sour cream. Also, I used all egg yolks since I needed the egg whites for my previous post.
simple banana bread
- 2 1/2 cups white sugar
- 1/2 cup shortening
- 1/2 cup butter
- 6 egg yolks
- 1 1/2 cups mashed bananas (3 very ripe bananas)
- 3 cups all-purpose flour
- 3/4 cups low-fat milk
- 1/2 cup sour cream
- 1 1/2 teaspoons baking soda
- 1 1/2 teaspoons baking powder
- 1 teaspoon vanilla extract
- Preheat oven to 350 degrees F (175 degrees C).
- Cream together butter, shortening and sugar. Add egg yolks one at a time, beating well after each addition. Mix in bananas, sour cream, milk, and vanilla. Mix in flour, baking powder, and soda. Pour batter into two greased 9 x 5 inch pans.
- Bake for 50 to 60 minutes in the preheated oven, or until a toothpick inserted into the center of the loaf comes out clean.