Homemade banana bread was a staple snack in Julia’s eating disorder recovery. This treasured baked good is equally as nutritious as it is delicious and can be augmented calorically with the addition of ground nuts, shredded coconut, or chocolate chips to the batter.
STEP ONE – Preparations
- Preheat the oven to 350°F.
- Lightly spray a 9×5-inch metal bread pan with canola spray.
- Take out a stick of butter to soften.
- Get out a stand mixer and a medium bowl.
- Set up a cooling rack.
STEP TWO – Make the Batter
6 tablespoons unsalted butter
1 cup white sugar
3 large ripe bananas
⅓ cup sour cream
2 teaspoons vanilla extract
2 large eggs
3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon sea salt
- Cut the butter into small pieces and cream with the sugar in the stand mixer on medium speed for 3 minutes.
- Mash the bananas, add to the mixer with the sour cream, vanilla, and eggs, and mix until smooth.
- In the medium mixing bowl, combine the flour, baking powder, baking soda, and salt.
- Add the dry to the wet ingredients and stir to incorporate without overmixing.
STEP THREE – Bake the Bread
- Spoon the batter into the bread pan and sprinkle with raw sugar.
- Bake for 1 hour or until a knife inserted into the center comes out clean.
- Cool the bread on the cooling rack for 10 minutes.
- Remove from the pan and cool for another 5-10 minutes
- Cut into 1-inch-thick slices and enjoy warm or at room temperature.
Recommended Serving Size: 1 slice
Exchanges: 2 starch, 2 fat