Sunday, April 3, 2011

Best Banana Bread E-V-E-R

I always feel guilty when I throw semi brown bananas away. I love bananas but in order for me to eat them, they have to be a bright yellow(even slightly green). I am very picky when it comes to my bananas. So back to my feeling guilty. I decided to hunt for the best banana bread recipe so I could put those bananas to good use. This is this one! I found this recipe at ALL RECIPES.COM

Banana Bread

Yield 1 - 9 X 5 inch loaf

1/2 cup butter, melted
1 cup white sugar
2 eggs
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup sour cream
1/2 cup chopped walnuts
2 medium bananas, sliced

1.Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5 inch loaf pan.
2.In a large bowl, stir together the melted butter and sugar. Add the eggs and vanilla, mix well. Combine the flour, baking soda and salt, stir into the butter mixture until smooth. Finally, fold in the sour cream, walnuts and bananas. Spread evenly into the prepared pan.
3.Bake at 350 degrees F (175 degrees C) for 60 minutes, or until a toothpick inserted into the center of the loaf comes out clean. Cool loaf in the pan for 10 minutes before removing to a wire rack to cool completely.

*note* I used chopped pecans instead of walnuts.


mer said...

i'm super picky about bananas too! :) but you have to add no strings, bruises and defiantly no banana butts (the icky part at the very bottom) - haha! :)

Annie said...

dan is the exact same way! but, we love banana bread, we'll have to try it!

Rick said...

my banana bread is similar to yours. It's the sour cream. Makes it so moist and yummy. I always omit the nuts. Love nuts, just not in breads or cookies. Not sure why:)

Jyll said...

Oops! The comment by Rick was actually me:)