Friday, May 30, 2014

Baking with Martha

When I came home from the beach on Sunday, I happened upon some brown bananas. Since I now have a full size oven and decent counter space (here's to moving on from our apartment galley kitchen!), I look forward to so much more baking (because baking is so much more fun than cooking). 
So with those brown bananas, I decided to bake banana bread for my husband (who prefers pastry product over chocolate) and my coworkers (who wish bikini season wasn't upon us quite yet). 
I discovered Martha Stewart's Banana Bread Recipe upon a quick Google search and since I happened to have sour cream in my fridge (thanks to one- too- many taco nights in our house), I gave it a try! And WOW was it good! It was just the right amount of sweet and oh so moist (that poor word gets such a bad rap- I am no hater).  I made it again last night for my best friend and I to eat when she stopped in for a visit (I love that she lives nearby!). It actually paired quite nicely as a dessert with Cupcake Sauvignon Blanc. (Oooo la-la wine pairings!)

Yes, I know this is a basic recipe, but it's so good and I think you should definitely try it yourself, so here is the recipe below! 
I would like to thank the queen of all things home making, Martha Stewart, for sharing this with us all! 


  • 1/2 cup of butter, at room temperature
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 1/2 cups unbleached flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup mashed very ripe banana
  • 1/2 cup sour cream
  • 1 teaspoon vanilla

1. Preheat your oven to 350 degrees. Grease a 9x5x3 inch loaf pan; set aside. 
2. In an electric mixer, cream the butter and sugar until light and fluffy 

3. Add the egg and beat to incorporate
4. In a medium bowl, whisk together the flour, baking soda, and salt. Add this to the butter mixture and mix until just combined

5. Add banana, sour cream, and vanilla; mix to combine

6. Pour mixture into prepared pan
7. Bake until a cake tester inserted into the center comes out clean, about one hour. 
8. Let cool in pan for about 10-20 minutes before flipping onto cooling rack and serving.

There's always variations, so try yours with chocolate chips or walnuts. I added just a bit of cinnamon to mine and it was delish!


With love, 

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