This weeks Tuesdays with Dorie recipe, chosen by the wonderful Food Librarian, was a must bake at our house. Everyone loves bananas (especially my little guy) and I justified eating a piece saying I needed the potassium to help with the pregnancy muscle cramps, haha. I used my cute mini bundt pan, an impulse buy from Williams Sonoma back when I was pregnant with my son (thank goodness it was heavily marked down the clearance table). That makes twice I've used it. Even if it was only 12 bucks, at two uses so far, that's yet to be a wise purchase. Compare that to the KitchenAid that has been used hundreds or thousands of times, amounting to pennies per use. I just need to keep telling myself that when I want to buy every fun pan (am I the only person that does that?)
So with my good excuse to use the cute pan and the nutritional need for the bananas, I made this recipe the day it was announced. I forgot to sub whole wheat flour but think that would turn out great in this recipe. I also used about 2 tablespoons less of the sour cream in exchange for some extra banana. I followed the recipe available on Serious Eats and it came together in a flash. I love that about banana bread. I added chopped pecans for the nut lovers in my family (which, if I keep baking with Dorie, I just might end up in that category- much to my mom's shock). This half recipe made the perfect amount for my six (one cup) mini bundt cakes.
The results? My husband wolfed these down. I sent them to his work to share, but everyone happened to be out of the office, so he ate them on his own. When I'm feeling a bit more ambitious, I'll make this again to serve with vanilla ice cream and a caramel sauce. He'd love that. The poor guy doesn't eat chocolate but I try to help him forget by dressing up other desserts. He always appreciates a TWD monthly line up with a few recipes he can enjoy. My favorite banana bread recipe is still the one my mom uses, from the Lion House Recipes (used for 3 bucks on Amazon, go go!). I have a few more bananas on my counter, a few more weeks being pregnant, and an eternity to cook for my non chocolate eater. I think I'll make that version soon and post it here. It's wonderful (and has less fat than Dorie's recipe!) Honestly, though, with bananas, butter, sugar, and pecans- I don't think you can go wrong!