Heidi used a bundt pan, but i liked loaves. Cupcakes work too.
Ingredients One loaf 1/3 cup butter 3/4 cup sugar 1/2 cup sour cream 1 egg 1 mashed banana 1 teaspoon vanilla 1 cup flour 1/2 teaspoon salt 1/2 teaspoon soda 1/4 cup pecans Icing 2 tablespoons browned butter 1 cup confectioner’s sugar 1/2 teaspoon vanilla 1 tablespoon milk |
Four loaf pans 1 1/3 cup butter 3 cups sugar 2 cups sour cream 4 eggs 4 mashed bananas 1 tablespoons + 1 teaspoon vanilla 4 cups flour 1 teaspoon salt 2 teaspoons soda 1 cup pecans 1 stick butter, browned 4 cup confectioner’s sugar 2 teaspoon vanilla 4 tablespoons milk |
Bread
Use mixer to cream together butter and sugar, add sour cream, vanilla and mashed banana. Combine flour, salt and soda, and stir into wet mixture.
Pecans are optional. Don’t add more banana than called for because it will sink to the bottom and have a weird texture.
The riper (browner/blacker) the banana skin is, the more intense the flavor.
Pre-heat oven to 350, grease & flour pans, check after 35 minutes
Icing
Brown the butter in the pan, but watch it closely as it will go from pleasantly brown to inedibly scorched in seconds. And go slow on adding milk because a few drops means the difference between just right and too thin. Heat, blend and drizzle over while bread is still warm.
Let the pans cool 10-15 minutes before turning out onto a rack – straight out of the oven they come apart too easily.
Use mixer to cream together butter and sugar, add sour cream, vanilla and mashed banana. Combine flour, salt and soda, and stir into wet mixture.
Pecans are optional. Don’t add more banana than called for because it will sink to the bottom and have a weird texture.
The riper (browner/blacker) the banana skin is, the more intense the flavor.
Pre-heat oven to 350, grease & flour pans, check after 35 minutes
Icing
Brown the butter in the pan, but watch it closely as it will go from pleasantly brown to inedibly scorched in seconds. And go slow on adding milk because a few drops means the difference between just right and too thin. Heat, blend and drizzle over while bread is still warm.
Let the pans cool 10-15 minutes before turning out onto a rack – straight out of the oven they come apart too easily.