Banana Bread

This bread melts in your mouth!

Yield: 1 loaf

1/2 cup (1 stick) butter – room temperature

1 cup granulated sugar

2 large eggs (beaten)

1 teaspoon vanilla

1 cup mashed bananas (3 VERY ripe bananas will do the trick.  The more “over ripe” the fruit, the better the banana flavor for cooking – and they mash easier!)

1/4 cup sour cream

1 3/4 cups flour

1 teaspoon baking soda

1 teaspoon salt (Don’t forego the salt when baking.  Believe it or not, it really brings out the flavors and results in a tastier creation)

1/2 cup chopped walnuts or pecans (optional)

Preheat your oven to 350 degrees and grease (I use cooking spray) an 8x4x2 inch loaf pan.

In a mixing bowl, cream the butter and sugar.  Add the beaten eggs and vanilla and whip the heck out of it.  Seriously, turn your mixer up and jam to your favorite tune for about 3 or 4 minutes.  Get this mixture as light and fluffy as reasonably possible. Now, add the bananas and sour cream, gently stirring until well incorporated.  In another mixing bowl, combine the dry ingredients.   Slowly add the dry mixture to the banana mixture, again, gently stirring (I use a rubber spatula) until well incorporated, scraping the sides of the bowl frequently.  Fold in the chopped nuts (if desired) and pour batter into your prepared loaf pan.  Bake at 350 degrees for 50-65 minutes, or until a knife inserted in the center comes out clean.

* For a twist you can add 1/2 cup mini chocolate chips and create  Banana Chocolate Chip Snack Cake!

Whether you enjoy your B-Bread warm, fresh out of the oven, smothered in butter or ‘naked” you will absolutely LOVE this bread.  It is guaranteed moist and yummy every time you make it.

One Comment Add yours

  1. Stephen Saucier says:

    Mmmm yes, warmed up b-bread and a cup of coffee. Breakfast of champions; moist and buttery, my favorite banana bread!

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