My great aunt Irene made the best banana bread in the world. She ran a flea market in our tiny town and on Saturday's she would bring her homemade banana bread to sell. It would be sold out within an hour. I always loved this banana bread but unfortunately never got the recipe from her before she passed away. I have been on a quest for close to 10 years to re-create her delicious bread. Each time I make a batch it is slightly different than the previous one and I make notes on the changes.
Almost two years ago exactly I posted the recipe for Banana Blueberry Bread and while it was good, this one is SO much better. My last two batches are nearing what I recall hers being like and making me happy.
The version seen above has a pecan streusel topping but that was just an experiment on my part.
So without further ado I present to you my updated version of Irene's Banana Bread.
Please note, I will still probably continue to tinker with this recipe, that is just my nature!
1 cup brown sugar
1/2 cup butter
2/3 cup heavy cream
3 cups all purpose flour
2 cup very ripe banana,mashed (about 3 medium size banana)*
8 oz sour cream
2 tsp vanilla
2/3 tsp cinnamon
1/2 tsp nutmeg
1 tsp salt
1 1/2 tsp baking soda
1 1/2 tsp baking powder
1/2 cup chopped walnuts
1/3 cup brown sugar
1/3 cup chopped walnuts
This makes about 3 small loaves (the 8" long loaf pans).
- Preheat oven to 350 degrees
- Spray a loaf pans with non-stick spray
- Cream together butter, egg and sugars until smooth
- Add cream, vanilla, cinnamon, nutmeg and sour cream
- Mix until smooth
- Add bananas and mix well
- Sift together flour, salt,baking powder and baking soda and slowly add to mix
- Mix until flour is well incorporated, mixture will not be completely smooth
- Pour into loaf pans
- Sprinkle top with brown sugar and walnuts
- Bake 45-60 minutes until a toothpick inserted into the center of the loaf comes out clean or with only a few dryish crumbs
Serve right away warm or cover in plastic wrap or aluminum foil to prevent it from drying out.
* A note on banana's for banana bread. When you have bananas that are starting to go bad put them in the freezer! They will turn black as night but keep there for use in bread for as much as a year. When you are going to make bread take the banana's out about an hour ahead of time. Their consistency when peeled will be quite mushy/liquid. I love to use them this way, I think they have even better flavor.