Breakfast has been a challenge lately. With my 5 month old still struggling to establish a sleeping and feeding routine, mornings have been groggy. On top of that, our toaster, probably envious of the attention being heaped on our son, now demands that we stand next to it while attentively holding down the latch knob or it throws slices of bread in the air in a fit of rage. I can only manage one cranky baby at a time, so the toaster has been sitting abandoned on the kitchen counter. Breads and ready to toast breakfasts are therefore not options until we get around to order a new toaster, which seems like a very tall order right now. Since eggs are never an option in this family, I decided to bake two loaves of my famous, moist and tender banana bread…enough to last us 2 weeks!
It’s famous because most people I know back home have tasted and loved my banana bread (my standard homecoming gifts to family and friends in Kolkata). I have been told that couples have fought over the last slice of this bread and wives have coerced their husbands to coax this recipe out of me and failed. 😀 I think it’s finally time to share my “secret” recipe with everyone. Go ahead! Impress your partners or whatever.
My partner is very impressed. Now that we don’t have to stress over breakfast, we get to sit by the breakfast bar and enjoy a meal together. As new parents, we consider this a luxury.
- 1/2 cup (1 stick) unsalted butter, at room temperature, plus more for pan
- 1/4 cup sour cream
- 1 tsp vanilla extract
- 2 tbsp honey
- 3/4 cup dark brown sugar
- 2 large eggs, at room temperature
- 1 2/3 cups wheat or all purpose flour, plus more for pan
- 1 tsp baking soda
- 1/2 tsp salt
- 4 medium, very ripe bananas, peeled and mashed
- 1/2 cup chopped walnuts
- Preheat oven to 350°F.
- Lightly grease a 9x5 inch loaf pan with butter and dust it with flour.
- In a bowl, combine flour, baking soda and salt.
- In another large bowl, cream together butter, sour cream, vanilla extract, honey and brown sugar until the sugar has dissolved.
- Stir in eggs, one at a time, until well blended.
- Add mashed bananas.
- Now slowly incorporate the flower mixture. Make sure to stir it just enough to moisten the flour. Do not over mix.
- Gently mix the chopped nuts.
- Pour into the prepared pan and bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center of the loaf comes out clean.