Our perspectives have changed lately. Wouldn’t you agree? What we need or want most in our day to day isn’t what we were probably focusing on most a few weeks ago. Just this week, I was reassigned from my office to work from home. My husband had already been working from home for a few weeks. We have a lot to be thankful for that both of our jobs are considered “essential” and I truly don’t take that financial blessing lightly. However, just like everyone else, there is still a lot of stress to be had. Backup plans for childcare, how to get groceries, will we find toilet paper before we run out? More than anything, are all of our loved ones okay? It is all so strange but I am thankful to be home and thankful I have a loving family to spend my time with.
As mentioned above, grocery shopping has become an interesting adventure. We have managed curbside pickup at our local grocery store as well as Target. We have also purchased some basic provisions from local restaurants. Still, I was struggling to find flour. This is where my husband’s office comes into play. He works for a large company and their cafeteria services started offering grocery pick up for certain items. Friends, I finally scored a 5lb bag of flour! What will I be baking first with this prize? My best banana bread. I created this recipe a couple of months ago as part of my recent trend of comfort food recipes. If ever there was a time for comfort food, I think this is it! This weekend, I’ll be baking up a loaf of this sweet and easy to make banana bread.
Best Banana Bread
- 1 3/4 cup all-purpose flour
- 1 teaspoon ground cinnamon
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup unsalted butter, softened
- 1/4 cup sour cream (can substitute with plain Greek yogurt if desired)
- 1 cup granulated sugar
- 3 very ripe, medium bananas
- 2 large eggs
- 1/2 teaspoon vanilla extract
- 1/3 cup milk
- Preheat oven to 350°F. Grease or line a 9×5 loaf pan with parchment paper.
- In a medium bowl, whisk together flour, cinnamon, baking soda, baking powder and salt. Set aside.
- In a large bowl, beat together butter, sour cream and sugar. Beat in bananas. Mix in eggs and vanilla.
- Gradually stir in half of the dry ingredients. Add milk and stir to combine. Gradually stir in remaining dry ingredients.
- Pour batter into prepared loaf pan and bake 1 hour and 10minutes or until cake tester comes out clean.
If you enjoyed this recipe, you might also like my Pumpkin Bread.
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