November 7th: banana bread

I realize I teased two weeks ago, referencing my mom's banana bread without providing the  recipe. Luckily, Greg let a few more bananas go brown, so I had to make, and can share, this recipe with you. There is none better!


Banana Bread


1/2 cup sour milk (see below for instructions)
1/2 cup unsalted butter, at room temperature, plus more for pans
1 1/2 cups sugar
2 eggs
1 cup mashed overripe bananas (2-3)
2 cups flour
2 tsps baking soda
1/2 tsp salt


To prepare sour milk: Place 1/2 tsp vinegar in a measuring cup. Top up with milk to reach 1/2 cup. Stir and set aside.


Preheat oven to 375°F. Generously butter 1-2 medium-large loaf pans.*


In a large bowl, cream together butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in bananas.


In a medium bowl, sift together flour, baking soda and salt.


Alternately add dry ingredients and sour milk to large bowl. Mix thoroughly.


Divide batter between greased loaf pans. Bake for 40-60 minutes, depending on size of pans. Check frequently for doneness towards end of cooking.


*I don't have a proper-sized loaf pan, so I use one 8 x 4 and then two mini loaf pans. The mini pans take less time to cook, obviously.

UPDATE: February 5, 2014: I made this banana bread today but wanted to up the health quotient. I cut the sugar back to 1 cup and used 1 cup each all-purpose and whole wheat flours. It turned out great. Next time, I might try just 3/4 cup sugar.