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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (163g) Recipe makes 6 servings |
||
| Calories 489 | ||
| Calories from Fat 192 | (39%) | |
| Amount Per Serving | %DV | |
| Total Fat 21.4g | 32% | |
| Saturated Fat 12.8g | 64% | |
| Monounsaturated Fat 5.8g | ||
| Polyunsaturated Fat 1.1g | ||
| Trans Fat 0.0g | ||
| Cholesterol 119mg | 39% | |
| Sodium 741mg | 30% | |
| Potassium 182mg | 5% | |
| Total Carbohydrate 69.7g | 23% | |
| Dietary Fiber 1.5g | 6% | |
| Sugars 42.5g | ||
| Protein 6.4g | 12% | |
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Ingredients
- 1/2 cup butter, at room temperature
- 1 cup sugar
- 2 eggs
- 1 1/2 cups all-purpose flour (unbleached)
- 2 tablespoons honey
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1/2 cup sour cream
- 1 cup very ripe banana (the riper the better, I wait until the entire peel is very dark brown)
- 1 teaspoon vanilla extract
- 1/2 cup chopped walnuts (optional) or chopped pecans (optional)
Directions
1
Preheat oven to 350°F.2
With an electric mixer, cream the butter and sugar until light and fluffy, next add the eggs; beat thoroughly.3
Add the honey and mix well.4
Sift in the dry ingredients.5
Blend well.6
Add sour cream, bananas and vanilla; again blend well.7
At this time if you are adding nuts add them and mix them thoroughly.8
You can bake this as muffins, mini breads or a bread, it's up to you.9
Adjust the baking time to the choice you make.10
For a bread bake one hour or until a toothpick comes out of the center and its clean.
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Featured Reviews for This Recipe
From: angelak
On Nov 30, 2008
I made this recipe as muffins (18) this morning. My alterations include using light butter, 1/2 cup white sugar, 1/4 cup brown sugar, 1 cup whole-wheat flour, 1/2 cup white flour, 3 medium bananas (was a bit more than 1 cup), and fat free sour cream. They came out very moist and with so much banana flavour I didn't miss any spice like cinnamon. I will try as a loaf next time with nuts.
From: petlover
On Nov 27, 2008
I made this with some frozen bananas: I defrosted the 2 bananas in the microwave-then I mixed this all up in the kitchenaid-I used a glass pyrex loaf pan and I baked it for 60 minutes. I was sure to check my oven thermometer because my oven is off temperature alot of the time( its an old oven)-and I recommend that anyone who had trouble with this recipe make sure that their oven is really 350 degrees! Also I had sprayed the pan with nonstick first so that I could cool the bread out of the pan-The banana bread came out wonderful! Thanks Polly.
From: Mille® ™
On Jan 17, 2002
Great recipe, polly. On my next batch though, I'm going to add more banana and a smidgen of banana extract for a little more distinct banana flavour. I made them as muffins and they were done after about 45 minutes. I took about 1/2 of them, along with a stick of butter, to work and left them by the coffee maker. They were gone within an hour.
From: najwa
On Feb 12, 2002
Mmmmmmm ... I made muffins (complete recipe: 18), baked them for 25 minutes ... I also added banana extract ... thanks, this one is a keeper!!
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