After it cooled, I turned out this freshly baked, toasty brown loaf of banana bread and smiled wide. Those pretty flowers embossed like magic onto the top of the loaf: pure joy! Not one leaf or flower petal stuck in the intricate, deeply etched pattern of my new cast aluminum loaf pan, surprising and delighting me beyond measure.
Thanks to a friendly competition, this pan now holds happy thoughts of the givers, John and Nirali, and Sarah, too. I baked Sarah's recipe to compare to mine and joked that mine would most certainly be the best. Surprise again! While I do love my recipe, hers takes banana bread to a whole new level and definitely takes first place!
SARAH'S BANANA BREAD
1-1/2 cups all purpose flour
1-1/4 teaspoons baking soda
3/4 teaspoon kosher salt
1 cup packed dark brown sugar
1/3 cup sour cream (I use Daisy brand.)
1/4 cup (1/2 stick) unsalted butter, room temperature
2 large eggs
4 large very ripe bananas, mashed (about 1-1/2 cups)
1/2 cup chopped bittersweet or semisweet chocolate chips (optional)
1/2 cup chopped walnuts (optional)
1. Preheat oven to 350° and spray loaf pan thoroughly with nonstick cooking spray.
2. Whisk together flour, baking soda and salt in a medium bowl. Set aside.
3. On high speed, beat brown sugar, sour cream and butter until light and fluffy (about 4 minutes).
4. Add eggs one at a time, beating to blend after each addition and scraping down side and bottom of bowl as needed.
5. Reduce speed to low, add flour mixture and mix just until combined.
6. Add bananas and mix just until combined.
7. Bake for 60-65 minutes or until tester inserted into the center comes out clean.
8. Cool on wire rack for 1 hour, turn out bread and let cool completely before slicing.
Thank you, John and Nirali; and congratulations, Sarah! ♥
