A great way to use up over-ripe bananas!
I had several over-ripe bananas so I went in search of a new banana bread recipe to try and found this recipe one on the Food Network site and was on an episode of Giada's Weekend Getaways. The recipe itself byChef Joanne Chang, owner/chef of Flour Bakery in Boston.
An interesting note about Joanne is that she left her management consulting career after graduating with an honor degree from Harvard with a degree in Applied Math and Economics to pursue her baking passion.
I found this cake to be very moist and addictive and is more a banana bread for a non-banana bread loving person as their is only a hint of the banana flavor and it is only slightly sweet and is great with a warm cup of tea.
- 1 2/3 cups flour
- 1 teaspoon baking soda
- 1/4 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 cup plus 2 tablespoons sugar
- 2 eggs
- 1/2 cup oil
- 3 1/2 bananas, very ripe, mashed
- 2 tablespoons sour cream
- 1 teaspoon vanilla
- 2/3 cup walnuts
- Parchment paper
Then mix in the oil, mashed bananas, sour cream and vanilla
Pour the mixture into the baking dish with the parchment lining the bottom and bake for 45 minutes to 1 hour. Using the 9x9 pan, it took 1 hour in my oven before it was done in the center.
Allow to cool and cut into slices. If using a 9x9 pan, cut down the middle and into slices:)