I developed this recipe because when I want to make the oldies but goodies I hate waiting for butter to come up to room temperature. No need to “cream the butter and the sugar” in this one – it’s a standard “mix the wet with the dry” recipe – quick and simple. No waiting, no worries.
- 3 ounces unsalted butter, melted and cooled slighlty
- 1¼ cup all-purpose flour
- ½ teaspoon kosher salt
- ¼ teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon fresh grated nutmeg
- 2 ripe bananas, (4 if using Manzanos)
- ¼ cup granulated sugar
- ½ cup brown sugar, packed (dark or light)
- 2 large eggs
- 1 teaspoon Bourbon vanilla extract
- 2 tablespoons sour cream
- ¼ teaspoons lemon (or orange!) zest
- Preheat oven to 350° F. Grease bottom and sides of an 8 or 9-inch loaf pan.
- Melt butter and set aside to cool. In a large bowl, sift together flour, salt, baking powder and baking soda. Add nutmeg to bowl and stir with a whisk until well mixed.
- In a medium bowl, mash bananas with a fork or potato masher, until only small lumps remain. Add both sugars, eggs, vanilla, sour cream, melted butter, lemon zest and whisk vigorously to combine. Add wet ingredients to dry and mix until the batter is smooth (over-mixing will lead to a tough loaf). Batter will be thick.
- Scrape into loaf pan, sprinkle with large crystal sugar (or regular granulated) and bake for about 50 minutes or until toothpick comes out clean. If using a 9-inch loaf pan, cooking time will be slightly less. Cool in pan for 10 minutes and then transfer to wire rack and cool completely.
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