MARTHA STEWART'S BANANA NUT BREAD
I have been searching a LONG time and making MANY loaves of banana bread trying to find a light and fluffy (not dense and heavy) bread, and I finally found it! I think the sour cream has a lot to do with it. I have made 3 loaves, 2 of which turned out perfect, 1 of which didn't - I tried to cut back on the sugar and that must have been the problem. From now on I will follow the recipe exactly. I have not made it with the addition of the nuts yet. Don't be alarmed - the outside gets dark, but the inside is very moist. I use a 10" loaf pan and it bakes for exactly 50 minutes. BEWARE: The loaf will quickly disappear!
Provided by Beaner 2
Categories Breads
Time 1h20m
Yield 1 loaf
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees, and butter or spray a 9x5x3" loaf pan.
- With an electric mixer, cream the butter and sugar very well until light and fluffy.
- Add the eggs, beating well.
- Sift the dry ingredients together and combine with the butter mixture; blend well.
- Add the bananas, sour cream, and vanilla; stir well.
- Stir in the nuts.
- Pour into pan.
- Bake 50-60 minutes until a cake tester comes out clean.
- Turn out onto a rack to cool.
Nutrition Facts : Calories 2809, Fat 128.4, SaturatedFat 76.9, Cholesterol 717.6, Sodium 4444.4, Carbohydrate 383.6, Fiber 9, Sugar 220.2, Protein 38.2
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