The Wait is Officially Over

For anyone who has ever wondered what a loaf of banana bread looks like spinning on a cake rack in a light box surrounded by a random collection of origami, the wait is officially over.

For anyone who is just looking for a reliable recipe for a perfectly moist and flavorful banana bread, the wait is also officially over. I usually do this as a large loaf, but it also makes great muffins, cake layers, and best of all, an upside down cake. For an upside down cake, cream 1/3 cup butter and 1 cup brown sugar and spread in the bottom of a well-buttered tube pan. Top with sliced bananas and cover with the batter and bake. One other variation:  use a heavy duty nonstick pan (loaf, Bundt), butter heavily, and then dust with Turbinado sugar. For an upside down cake or a sugar-crusted cake, be sure to turn it out of the pan within a couple of minutes after taking the cake from the oven. 

And now, the recipe:

1/3 cup butter

1 1/4 cups sugar

2 eggs

1 cup mashed very ripe bananas, with 2 tablespoons of rum added

1 1/2 cups flour

3/4 teaspoon baking soda

1/2 tsp baking powder

1/2 tsp salt

1/2 cup sour milk (add 1 tbs cider or plain vinegar to 1/2 cup milk and let stand 10-15 minutes)

1 tsp vanilla

Preheat oven to 375. Grease the pan well. Stir together dry ingredients. Cream butter and sugar. Add eggs, vanilla, and bananas. Add half of dry ingredients, stir until moistened. Add milk and vanilla, and remaining dry ingredients. Stir just until dry ingredients are incorporated. Bake for 35-55 minutes, depending on size of pan, until center is fully set.