I am excited to say that the bakery will transition into a place for me to develop recipes and continue to share ideas, trends and products for you to try in your own kitchens! I look forward to hearing ideas and reflections from you along the way. Please feel free to submit comments and suggestions on my new Recipe Reflections page.
To kick off my recipe share I am posting one of my favorites, Banana Bread on National Banana Bread Day!
I just happened to make my favorite Banana Bread recipe yesterday to use up bananas after returning home from vacation. Here is one of my go to recipes for this classic quick bread. The sour cream/creme fraiche adds moisture and the use of butter for fat adds a rich nutty flavor. Enjoy!
Cream:
1/2 cup Cabot unsalted butter, softened
1 cup sugar
Add and blend in:
2 unbeaten eggs
1 cup mashed bananas, feel free to add more if desired
1/2 cup sour cream or creme fraiche
Combine and add to wet ingredients:
2 cups King Arthur Flour all-purpose flour
1 tsp. baking soda
1/2 tsp. salt
Butter and parchment paper 9" loaf pan and or use parchment liners in a muffin tin. Bake @ 350* for 45 min. if using loaf pan, 25 min. if making muffins. Check for doneness by tapping tops of muffins/bread - bread should just spring back when done. Enjoyed best warm with delicious Kerry gold salted butter!
#NationalBananaBreadDay