This recipe is from Fanny Farmer’s Cookbook. The recipe is lighter than banana bread and the sour cream makes it nice and moist. I hear that many people are taking up baking during their time at home so I thought I’d include a delicious and fail safe recipe we make at the hotel and home.
For any of you who are new cooks or who are having to cook a lot more than normal (most of us), I strongly recommend Fanny Farmer’s Cookbook.If you only have one recipe book, you should have this one. I’ve purchased a copy for every commercial kitchen I’ve worked in. It has all of the recipes a beginner cook would want, they are easy to follow, and are usually successful.
Originally published in 1896, her cookbook was the first to use standard measurements such as teaspoons or cups. Before this recipes would call for a pinch, palm or eggshell.
1 stick butter, softened
1 ½ cups sugar
3 ripe bananas
1 tsp vanilla
2 cups flour
1 tsp baking soda
½ tsp salt
½ cup sour cream (we substitute vanilla yogurt at home because we have yogurt but not sour cream)
In a medium mixing bowl, cream together the butter and sugar. In a separate bowl smash the bananas until there are no large chunks left. Add the bananas, eggs and vanilla to the butter and sugar. Mix together then add the dry ingredients and mix again. Pour into a prepared 8 x 8” or 9 x 9” baking pan. Bake at 350 for 40 mins or until a toothpick inserted into the center comes out clean.
I hope everyone is well and staying safe. I hope this and our other recipes bring a little joy during this stressful time. I look forward to seeing everyone on the other side of this. Until then, you are in my thoughts. Saundra