Eats Eats Recipes Tidings Eats Spirits Match Banana Tea Bread Banana Tea Bread
Description
I deliberately buy too many bananas so I always have a few extra in the freezer for this bread. When bananas are just past the point of ripeness, peel and chop, then freeze them in a freezer bag or container. Be sure to use within two months. This recipe calls for sour cream or plain yogurt, which both happen to be staples in my fridge. They keep well and can be used for many other recipes as well. Plain yogurt is particularly delicious as a dessert when drizzled with honey.
Ingredients
2 cups flour
3/4 cup sugar
3/4 tsp baking soda
1/2 tsp salt
3 ripe frozen bananas, thawed, drained and mashed
6 tbsp butter, melted and cooled
2 large eggs, beaten
1/4 cup sour cream or plain yogurt
1 tsp vanilla extract
1 cup pecans, walnuts, raisins or chocolate morsels, chopped (optional)
Methods/steps
Preheat oven to 350˚F.
Spray a 9 x 5 inch loaf pan with vegetable-oil spray.
In a large bowl, whisk the flour, sugar, baking soda and salt. In a separate bowl, whisk the mashed bananas, melted butter, eggs, sour cream or yogurt and vanilla.
Gently fold the banana mixture into the flour mixture until combined. Fold in the nuts, raisins or chocolate if using. Scrape the batter into the pan, smoothing to top.
Bake until golden-brown about 55 minutes.
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Additional Tips
Serve a Canadian Icewine or a stiff glass of Canadian whisky with this bread.