Rachel shares her fail-proof banana bread recipe that her sons Langston & Izaiah - and friends - rave over. This differs from “typical” banana bread in its smoother texture and higher nutrition (an extra banana + sour cream & 2 eggs). It also is much faster to make than traditional banana bread, because it eliminates the steps of mashing the bananas and creaming the wet ingredients together.
You’ll need:
(preheat oven at 350F)
-4 large bananas
-1/2c oil
-2 large eggs
-1/2c sour cream
-3t vanilla extract (or 1t lemon extract)
-2c all purpose flour
-1c granulated sugar
-1 t each: baking powder, baking soda, & salt
-3t cinnamon (or dump in to preference)
Preheat oven. Grease loaf pan with butter or crisco & flour, to prevent sticking.
Blend first 5 ingredients into a “smoothie” consistency. Mix next 4 ingredients in a bowl. Dump “smoothie” on top of dry ingredients in bowl. Stir til combined. Empty contents into greased/floured loaf pan. Bake 1 hr at 350F or until toothpick comes out clean.
Recommended for texture-sensitive diagnoses such as autism, food selectivity, or sensory processing disorder.
15 сен 2024
