lisa solomon is an incredible mixed media artist who lives and works in oakland, ca. in addition to creating her own fine-art work (for sale on her site right here), she also owns and operates underdog ink – an outlet for her t-shirts, totes, stationery and more. but today lisa’s sharing her delicious recipe for banana bread with us. easy to make and perfect for the cold weather, it’s a must-try for anyone looking to do some baking over the holidays. just click here for the full recipe (or click “read more” below).
Banana Bread
1 1/4 cups sugar [250g; or if you like things less sweet 1 cup, 200g]
1/2 cup butter (114g, one stick)
2 eggs
1 tsp. baking soda (5g)
1 tbl. Vanilla (15ml)
1/4 cup of yogurt or sour cream [60g, you can use flavored yogurt – like maple or vanilla – if you want]
2 or 3 very brown and soft bananas
1 1/2 cup flour (195g)
1 tsp. salt (5g)
You can also add walnuts, raisins, apples or anything else you might have a hankering for.
Preheat your oven to 350 F/180C.
Cream sugar and butter. Add the eggs and incorporate. Mix the baking soda into your sour cream/yogurt. Add the sour cream/yogurt to the mix. Add bananas that have been mashed lightly. Add vanilla, and salt. Slowly add the flour and incorporate well. If you are adding nuts or anything else mix those in by hand.
Lightly grease your baking pan. Pour mixture in. Bake 20 minutes for a layer cake pan or 50-60 minutes for a loaf [do the toothpick test]
Why Lisa chose this recipe:
I love this recipe because I always end up with brown bananas and I don’t want to waste them….. My mom used to insist that this was a cake more than a bread, but I vote for calling it bread because then it seems more healthy.
Enjoy!
-kristina
