I LOVE banana bread for so many reasons! I mean whats not to love about a bread you can eat at any time of day for breakfast, lunch or dinner! It’s also an awesome way to use old bananas that are too mushy to eat. I have perfected the art of making this bread, and there are a couple things that make it amazing!
- Use very ripe bananas! The more ripened the better, as this makes the bread really moist. Of course sometimes our bananas don’t always ripen at the time we want to make the bread. So I have a simple solution, bake your unpeeled bananas on a baking sheet @ 250ºF until there soft, 15-20 minutes. Let them cool, peel and start baking.
- Throw in a dollop of sour cream! If any of you know me, you know my secret ingredient for everything is sour cream, and thats because it adds a hint of tang and moistness that makes baked items pop. Trust me you have to try it!
Ingredients:
- 3 ripe bananas
- 2 eggs
- 2 Tbsp sour cream
- 1/2 tsp. baking soda
- 2 cups flour
- 1 1/4 cup sugar
- 1 tsp. vanilla extract
- 1/2 cup chopped walnuts
- 1/2 cup butter
Preparation:
Preheat oven to 350ºF. Grease a 9×5 loaf pan.
Cream butter and sugar together, then add sugar and eggs. Add milk, bananas, and sour cream. Mix in dry ingredients and beat until combined well. Fold in chopped walnuts.
Bake banana bread for 45-60 minutes. Remove from the oven when the top is golden brown, starting to crack, and a tester is inserted into the middle and comes out clean.
Let cool for at least 15 minutes and then enjoy.
Have you tried this recipe? Let me know how you liked it by commenting below.
