Banana Bread

So, I wanted to wrap up my laundry room project this week, but that wasn’t possible. My sister is supposed to be coming over tomorrow afternoon to watch my son so I can finish painting the ceiling. We’ll see if that happens. In the meantime, I thought I would post a banana bread recipe that I recently got from my grandmother and thought was amazing.

My grandmother recently bought Debbie Macomber’s Cedar Cove Cookbook and had heard amazing things about the banana bread recipe, so she made it for Easter and it was AMAZING! So, I thought I’d try my hand at making it. She used yogurt and I used sour cream, both ways were equally delicious.


1 1/2 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
3 very rip bananas
1/2 cup sour cream or plain yogurt
1/2 cup (1 stick) unsalted butter, melted, plus extra for pan
1 cup granulated sugar
2 large eggs
2 tsp vanilla extract
1 cup toasted walnuts, chopped (optional)

1. Preheat oven to 350 F. Lightly butter bottom and sides of a 9-by-5 inch loaf pan; lightly coat with flour. (I used cooking spray and the bread came out of the pan just fine)
2. In a medium bowl, combine flour, baking soda and salt. In another bowl, mash bananas with sour cream or yogurt until blended. In a large mixing bowl with electric mixer on high speed, cream butter and sugar until light and fluffy. Add eggs and vanilla; beat until combined. (I threw the items all together and mixed it until smooth. Normally I follow the recipe, but my son wanted cookies too, so as a way to save time, I mixed it all at once and it was fine.)
3. Fold banana mixture into batter until blended. Lightly fold in dry ingredients and walnuts until just combined. Batter will be chunky. Scrape batter into prepared pan. Bake about 1 hour, until golden brown and toothpick inserted in center comes out clean. Cool in pan for 5 minutes. Run a knife around edges of pan to loosen bread. Transfer to wire rack to cool completely.

I ended up baking my bread for about 1 hour 15 minutes, but my oven is also from 1957, so in a newer oven it could be closer to an hour. I also checked the bread periodically to make sure everything was going according to plan. I recommend using almost black bananas because they have really great flavor. I didn’t have any walnuts on hand, so I left them out.

I took pictures of the process, so enjoy! And if you use this recipe, please let me know what you think of it!

2 thoughts on “Banana Bread

  1. Over the past few weeks my grandmother has been whipping up different items from the cookbook (Sunday Sour Cream Coffee Cake, Pumpkin Tea Cake with Honey Cream, and Creamy Tarragon Chicken Salad), and she seems to really love the recipes.
    I’m looking into the buying the cookbook too because it seems to have many recipes that most people would enjoy. Flipping through it, I could actually see myself making most, if not all, of the recipes, and I can’t say that about most of the cookbooks I own.

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