It’s funny how i love all banana flavored cakes, breads and desserts and yet i don’t like eating the actual fruit. Hmm.
So when i have bananas in the house, i try to feed as many of them as i can to my kiddo and then anxiously wait for the leftovers to ripen up. I now know from experience and reading much too many recipes that a good banana bread needs over ripe bananas…the ones that no one would eat and you are bound to throw away. Not anymore. Use those bananas to make this deliciously moist banana bread or use them in the form of cupcakes, layered cake etc. (will post recipes for those too along the way).
What You Need:
– 1/2 cup butter, softened
– 3/4 cup regular white sugar
– 1/4 cup brown sugar
– 3 eggs, at room temperature
– 1 teaspoon vanilla extract
– 1 3/4 cup flour, sifted
– 1 teaspoon baking soda
– 1/2 teaspoon salt
– 1 cup mashed very ripe bananas
– 1/2 cup sour cream
– 1/2 cup walnuts, chopped (optional)
How To Make It:
1. Butter and flour a loaf pan.
2. In a large bowl, combine butter and sugars and beat together until creamy. Add eggs one at a time, mix well. Add in vanilla essence and mix.
3. In a seperate bowl, sift flour, baking soda. mix in salt.
4. Now add this flour mixture to the butter mix; a little at a time. mix in well after each addition.
5. Add sour cream, mashed bananas and walnuts (if using). Mix until just combined.
6. Bake at 180 degrees for 1 1/2 hours. (insert a tooth pick in the middle to check if its done)
7. When done get it out of the oven and on a cooling rack. If you can resist, let it cool before slicing up.
NOTE:* If you don’t want your bread to be too sweet you can subtract some of the sugar…use 1/2 cup instead of 3/4 cup. It depends on the bananas you are using…some are naturally more sweeter and some aren’t.
*Don’t skip on the sour cream, since that is pretty much the magic ingredient in this recipe.
Happy Baking 🙂