Imagine it’s 1933. Matilda Mendelsohn is sitting in her kitchen alone, listening to the screams and laughter from her five sons playing in the street outside. There, on the counter, is an old banana, a few days too ripe, too brown to be eaten. Does she let it go to waste? No. Matilda has little money to feed her five hungry, growing boys, so no food can be left uneaten. She takes the rotten banana, mashes it up in a bowl. She scrounges around the kitchen for some leftover flour, a little butter. Before she knows it, she has a banana bread masterpiece, and her recipe will be passed down from generation to generation. We present to you: Great Grandma’s Original Banana Bread Recipe, just as delicious as it was 79 years ago…
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
1/2 cup butter, softened at room temperature
1 1/2 cups white granulated sugar
2 eggs, well-beaten
2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup sour cream (or substitute with Greek yogurt)
1 teaspoon vanilla extract
and of course – 1 brown, over-ripe banana
1. Preheat oven 375ºF.
2. In a large bowl, combine flour, baking powder, baking soda and salt. Set aside.
3. In another bowl, mash the banana and combine with sour cream (or Greek yogurt). Set aside.
4. In a third bowl, mix together butter and sugar until light and fluffy.
5. Stir two well-beaten eggs into the butter and sugar mixture.
6. Alternate adding the banana/sour cream mixture and flour mixture into the butter/sugar/egg mixture until combined.
7. Finally, stir in vanilla extract.
8. Pour batter into greased glass pan.
9. Bake for about 30 minutes. To make sure the banana bread is done, stick a toothpick in the middle—if it comes out clean, it’s ready!
10. When the banana bread cools, sprinkle powdered sugar on top, and indulge.