Homemade sweet breads were a staple in Julia’s recovery, so what better way to end the month than with a hint of sweetness and nostalgia? For extra calories—or just for the fun of it—you can add in chocolate chips.
STEP ONE – Preparations
- Preheat the oven to 350°F with an oven rack in the middle.
- Lightly spray a large metal bread pan.
- Get out a medium bowl for dry ingredients and a stand mixer for wet ingredients.
- Set up a cooling rack.
STEP TWO – Mix the Dry Ingredients
3 cups of all-purpose flour
1 teaspoon of baking soda
1 teaspoon of baking powder
1 teaspoon of sea salt
- In the bowl, mix by hand the dry ingredients until they’re well-incorporated.
- Set aside.
STEP THREE – Mix the Wet Ingredients
1 stick of unsalted butter, softened
1 cup of white sugar
3 ripe bananas
3 tablespoons of sour cream
½ teaspoon of vanilla
2 large eggs
- Cut the butter into small chunks, then add it and the sugar into the stand mixer.
- Mix on medium speed for two to three minutes until light and creamy.
- In a separate bowl, mash the bananas with a fork.
- Add the mashed bananas, sour cream, vanilla, and eggs to the mixer and mix until the batter is smooth.
STEP FOUR – Assemble and Bake
- Add the dry ingredients to the mixer and by stir by hand until everything is incorporated without over-mixing. At this point, you can add the chocolate chips or another mix-in of your choice.
- Pour the batter into the bread pan and top with a sprinkle of raw sugar.
- Put the pan in the oven and bake for 60 minutes.
- Check for doneness by sticking a knife in the center of the bread. If it comes out clean, it’s finished and can be moved to the cooling rack. If not, return it to the oven for 10 extra minutes at a time.
- Remove the bread from the pan after 5 minutes of cooling and allow it to cool completely on the rack.
Recommended serving size: 1 slice (approximately 1-inch)
Exchanges: 2 starches, 1 fat