I think Banana Bread could be considered a very iconic Hippy recipe. We made it often when I lived in Steamboat Springs, Colorado. Here's my Best of the Best Banana Bread served with a Cream Cheese Topping on the side, or with Butter.
Over ripened Bananas are critical to the best banana bread. Here's a great tip for ripening them:
Start with 4 totally yellow bananas, no green visible. Some black spots are fine.
Bake them unpeeled in a 250 degree oven for 15 - 20 minutes. They'll turn completely black. This brings out the ultimate sweetness of the banana.
Remove them from the pan, set aside to cool completely before peeling and mashing.
Banana Bread with Cream Cheese Topping
Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 9" X 5" Loaf Pan brushed well with Pan Release Mix. (equal parts of Crisco, Vegetable Oil and Flour) I start with 1 C of each mixed well and refrigerated in a jar. I always have it available for all of my baking needs. It's a foolproof release mix.
8 TBS Butter
1 C granulated Sugar
2 Large Eggs
2 C Flour
1 tsp Baking Soda
1/2 tsp Salt
1 C Mashed (very ripe) Banana
1/2 C Sour Cream
1 tsp Vanilla
1 C Chopped Pecans or Walnuts. I prefer Pecans.......... I live in Texas!
In a Stand Mixer with a Paddle Attachment:
Beat until cream smooth.
In a Medium Mixing Bowl:
Add to Wet Ingredients and beat just until combined.
Fold in by hand:
Pecans and fold in by hand.
Pour batter into the pan.
Bake for 60 minutes.
Remove pan to a rack to cool for 10 minutes.
Invert the Bread twice, (right side up) onto a rack to cool completely.
Transfer to a serving platter.
Serve individual slices with either Cream Cheese Topping or Softened Butter.
Cream Cheese Topping:
4 TBS Butter, room temperature
8 oz. Cream Cheese, room temperature
1 C Confectioner's Sugar
2 tsp Pure Vanilla
In a Medium Bowl with an electric hand mixer:
Beat until creamy smooth.
Beat until well combined and creamy smooth.
Peace in the Kitchen!