Banana Bread

Mmmm…banana bread!  My mother’s recipe for banana bread is hands-down, the best banana bread I have ever eaten.  It is banana-y, moist, and fluffy.  I’ve been making this banana bread for years.  I use very ripe bananas – yep, the more black spots on the peel the better.  It makes the bread sweet and moist! 

Ingredients:
3-4 Riped Bananas
2 Cups of Self Rising Flour
1 Cup of Sugar
1/2 Teaspoon Baking Soda
1/4 Teaspoon of Salt
2 Eggs, Room Temperature
2 Teaspoons of Vanilla
1/2 Cup of Chopped Toasted Pecans
1/4 cup of Sour Cream, Room Temperature 
1/2 cup of melted butter, cooled

Directions:
Preheat oven to 350°
 

In a medium bowl, mash the bananas with a fork. Mix in the eggs, sour cream, butter and vanilla.

In a larger bowl, sift together the flour, baking powder, baking soda and salt. Add the sugar and pecans.

Add the banana mixture to the dry ingredients and stir until combined, mixing just until flour disappears.

Pour batter into prepared pan and bake 1 hour to 1 hour 10 minutes, until a toothpick inserted in the center comes out clean. Set aside to cool on a rack for 10 minutes. Remove bread from pan, invert onto rack and cool slightly before slicing.

Add a smear of butter and it's a GO! 

{I love when the butter melts and starts to seep into the crevasses}

Happy Eating!