Janet's Rich Banana Bread
After reading several reviews about unpleasantly dark bananas that had been sliced, I mashed mine.
My bananas were overripe(thus my search for a Banana Bread(BB) recipe) & I had 3 so I used them all. Some pieces were a bit bigger, but have not changed color, yet(the bread is still hot, though with a couple of slices missing!)
I baked in a glass dish for about 75 minutes.
No problem with overflow.
To compensate for the extra banana, I added maybe a Tablespoon more of flour. I also used more walnuts, and maybe 2 Tablespoons LESS sugar(to make up for the extra banana and the bananas being way ripe and super sweet) but I didn't change anything else.
It smelled amazing while baking. I thought about tenting with foil the last 30 minutes, as mentioned by another reviewer, but there was no need--it came out just a touch darker only in the very corners, with the top being golden and perfectly cracked.
It was delicious, super moist. Would be a little better if I hadn't used 3 bananas, but stuck with 2, like the recipe states, but still delicious!
The sour cream balances the sweetness and adds moisture.
I LOVED the vanilla in this recipe, as opposed to cinnamon like most BB recipes.
This will be my BB recipe from now on!
***Update: I made the bread a week ago & kept in tupperware on the counter for a couple of days, as we munched away. After that, stuck it in fridge. Just ate one of two remaining pieces(after a few minutes in toaster oven). Still delish & pretty!
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May 4, 2011