Once upon time, I joined one of my best friend’s mama and grandmother and entered my chocolate chip cookies and banana bread in the California Mid State Fair. I did it just for fun, knowing that most of the people who enter the competition take it very seriously, and I am in no way a pro (although I did work in a bakery when I was 15). So when we went to the fair to see the winners of the baking contests I never thought I had a chance. Surprisingly enough, my banana bread won the blue ribbon (and a check for $6!!!) and my chocolate chip cookies took 3rd place. I may have jumped up and down and did a little dance in the exposition hall and yes, it is still kind of my claim to fame. ;)
Yesterday I baked some banana bread with my very brown bananas and thought I might share the recipe with all of you. Happy Friday!
my Blue Ribbon Banana Bread
note: this makes 4 loaves of bread- share the love with neighbors and friends
1/2 cup butter
2 cups white sugar
1 cup brown sugar
8 oz. container light sour cream
8 oz. container low fat plain yogurt
2 teaspoons vanilla extract or 1 packet vanilla sugar
3 teaspoons cinnnamon
1 teaspoons pumpkin pie spice
1/2 teaspoons salt
3 teaspoons baking soda
4 1/2 cups all purpose flour (or 3 c. all purpose flour and 1 1/2 c. whole wheat flour)
Optional: 1 cup nuts (walnuts, pecans)
2 Tablespoons white sugar
1 teaspoon cinnamon
Heat oven to 325 degrees F (160 C)
In a small bowl combine 2 T sugar and 1 t cinnamon and sprinkle in buttered bread pans (four 7×3 pans) or muffin pan. Make sure the bottom of pans are dusted with cinnamon and sugar mixture.
In large bowl, cream together room temperature butter and sugars. Mix in bananas, sour cream, yogurt, eggs, and vanilla (vanilla sugar).
In separate small bowl whisk together flour, baking soda, cinnamon, pumpkin pie spice, salt and nuts.
Mix flour mixture into wet ingredients 1 cup at a time and beat until throughly combined.
Pour into buttered bread pans and bake until toothpick inserted into center of pan, comes out clean. Bread pans take around 45-50 mins, muffins 15-20 mins.
To give credit where credit is due, this recipe is adapted from this sour cream banana bread recipe.
I took a loaf of this to our Hausmeister (building manager) this morning and I realized how long it has been since I baked anything just for fun, without having a birthday or holiday to bake for. Our Hausmeister was so happy and it reminded me how small things can make a big difference in making someone’s day a little brighter.