I know that over ripe bananas make the best banana bread, but I always feel so badly watching them turn brown and bruised on the counter, like they need to be rescued. Three days or so into the stake out, it’s time for batter up! Knowing that the lucky bunch will be mixed into a seriously good dessert gives me a great sense of relief. But I’m going to go way out on a limb here and call bullshit on banana “bread”—c’mon, it’s cake!
“One source explains that the difference between bread and cake is that cake is light, and bread is dense—and this is why banana bread (dense) is bread while zucchini and carrot cakes (light) are cakes.” Food 52
I happen to have a delicious recipe for the stuff that is completely addictive. I warn you that it’s a bit on the Oh My God I’ve Eaten Another Square good, so if you’re feeding a party larger than one (yes, I’m completely serious), feel free to double the recipe, use a bigger pan and add about 20 minutes more oven time.
Jen’s Not Yet Famous Banana Cake
Ingredients:
- ½ stick unsalted butter
- ½ cup all-purpose flour
- 3 medium over ripe bananas, peeled & mashed
- ¼ cup sour cream
- ½ teaspoon vanilla extract
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup light brown sugar
- 1 large egg
- ¼ cup semi-sweet chocolate chips
- ¼ cup chopped walnuts
Directions:
- Preheat oven to 350°F. Prepare an 8×8 baking dish with non-stick spray.
- Combine mashed banana and butter you’ve microwaved for 20 seconds.
- Add sugar, egg, vanilla and sour cream. Mix well.
- Add baking soda and salt.
- Gradually add flour but do not overmix.
- Fold in chocolate chips and walnuts.
- Bake for 22 minutes.
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