Snickerdoodle Banana Bread | Recipeish | Gustus Vitae
- Yield: 1 Large loaf of banana bread.
- Time Estimate: 1 1/2 Hours, including 1 hour unattended.
- Storage Notes: Will keep for 2-3 days in a bread box, around a week in fridge.
- Difficulty: Easy.
Banana bread is lovely to just have on hand - it's perfect when warmed up with a pat of butter alongside your morning coffee, as a mid-afternoon snack, or even as a simple dessert after a heavy meal with a bit of strawberry jam. Use a fancy bunt pan like Nordic Ware's fluted cast loaf pan and it'll come out beautiful - if you're going to make it, you might as well make it right.
- 4 Bananas that are on the verge of going bad
- 2 Cups Flour
- 2 Eggs
- 1 Stick unsalted butter
- 1/2 Tsp Probiotic Ocean Salt
- 1 Tsp Baking soda
- 1/3rd Cup Sour cream
- 2 & 1/2 Full tins Snickerdoodle Cane Sugar (a little over 1 Cup)
- Preheat oven to 350F.
- In a large bowl, whisk together baking soda, Probiotic Ocean Salt, and flour.
- In a stand mixer with the paddle attachment fitted, beat cubed butter and Snickerdoodle Cane Sugar together on medium speed until creamy - around 3-4 minutes.
- Maintaining medium speed, add in eggs, followed by sour cream and bananas, slicing them into the mixer to speed incorporation.
- Reduce mixer speed to low, then gradually pour in flour mixture over a 2 minute period to avoid lumps.
- Rub some butter or lightly spray the loaf pan with cooking oil, dust with flour, and tap out.
- Pour in batter, and pop in the oven for 30 minutes.
- Remove, then loosely cover with tinfoil to prevent the top from burning, and return to the oven for a further 30 minutes.
- Remove from oven, and allow to cool for a further 30 minutes before inverting and removing banana bread from the pan.
- To serve, warm up a slice for a couple minutes in a hot oven or toaster, and serve with a pat of butter or a generous slathering of jam.