Tuesday, September 1, 2009

Banana Bread - What to do when you don't want to make an entire loaf.

What do you do when you have over ripe bananas - of course, you make banana bread.

We did this when we owned our bed and breakfast, and continue to do so on our inn sitting assignments.   However, there are times when you just need one or two slices.  You don't want to have left over banana bread sitting around, tempting you to eat the leftovers.  However, there is an easy solution.

Prepare your favorite Banana Bread batter recipe (or any other quick bread recipe for that matter).  Instead of baking an entire loaf, put the batter into muffin cups lined with foil liners.   A one loaf recipe should give you 12 muffins.   Place the entire pan in the freezer and freeze the uncooked batter overnight.  The next day, take the frozen uncooked muffins out of the pan and place them into a freezer storage bag.  You can leave them in the freezer until you need them.

This morning, Howard - who is our chef even when we are home -  took out two frozen muffins and placed them back into a muffin pan.  He cooked them in a preheated oven at 350 degrees for about 30 minutes (You may need a little more time depending on your oven).   When they were finished, we had fresh cooked banana muffins to eat with our breakfast.

Here is the moist banana bread recipe we use.  Hope you enjoy it!

Sour Cream Banana Bread

1 cup sugar
1/2 cup oil
2 ripe / medium bananas, mashed
2 eggs
1/2 cup sour cream
1 teaspoon vanilla extract
1 1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup chopped walnuts or pecans

Preheat oven to 350 degrees.  

1. Grease and flour the bottom of a 9" x  5" loaf pan. You may also use Baker's Joy or other similar pan release sprays.  
2. Beat sugar and oil in a large mixing bowl. 
3. Add eggs, banans, sour cream, and vanilla extract. Beat well.  
4. Sift flour with baking soda and salt.  
5. Add dry ingredients to liquid mixture and stir just until dry ingredients are moistened.  
6. Pour into prepared pan. Bake for 50 - 60 minutes or until a toothpick inserted into the middle of the loaf comes out clean.  
7. Cool for 5 minutes in pan and then turn out onto a cooling rack.

Lynda & Howard Lerner
Inn Caring


  1. Hey Lynda and Howard, thanks for the recipe...btw, I want my own chef, although I am the cook at home. I found your post as I was looking to see if I could freeze the dough...making 8 loafs for some of our customers and their party isn't for a week...i have to admit, i did alter it a bit. One employee can't have nuts. So I added white and semi sweet chocolate chips and added a little bit of cinnamon and allspice... Festive...and 2shots of dark rum...even more festive.. All in all, the batch for home to test came out great! Love using sour cream in my breads! Thabks a bunch and one of our next adventures will be a B&B once we sell the storage facility... Have a great day and holidays. Truly Safe Self Storage in albuquerque nm. Brian

    1. Brian, I am not sure what to tell you. As I said in the post, we freeze the muffins, but have never tried a full loaf. The only thing I could suggest is that you try one and see how it works. The concept should be the same as for the muffins. As for timing, it probably is like a regular loaf maybe a little longer. It is going to be a trial and error situation. Good luck. Your tweaks sound great.
      Lynda & Howard