My pregnancy hormones are in full swing, and I am finding myself craving anything home baked! I’m somehow no longer satisfied with just a simple bowl of cereal for breakfast — I need something more substantial, something sweet…  like banana bread!  Yummm….

I know everyone has a recipe for banana bread, but I just LOVE mine! It’s a mix between my mom’s recipe and Martha Stewart’s recipe, which calls for crème fraîche instead of milk.  It’s perfect and moist, and while some recipes call for nuts, I like it without.

Here is the recipe…

Banana Bread:

-½ cup butter
-1 cup sugar
-2 eggs
-3 ripe bananas
-½ cup crème fraîche
-1 teaspoon baking soda
-2 cups flour
-1 teaspoon vanilla extract

Mix the butter and sugar together until smooth.  Add eggs and stir. In a separate bowl, mash the bananas and crème fraîche together, and add to the butter mixture.  Add the rest of the ingredients and stir until smooth.  Pour into a loaf pan and bake at 350ºF (175ºC) for aprox. one hour.

And that’s it!  Easy peasy and oh-so tasty!

For a printable version of this recipe, click here.

-Courtney

P.S. I know Esther uses a muffin tin to make banana muffins instead of bread, which are obviously just as tasty! (They just need less time in the oven to cook.)