Sour Cream Banana Bread

Banana bread is one of those scrumptious “treats” that is a staple in our house. A slice warmed up with some butter on it makes for a delicious breakfast. It also serves as a great snack to tide you over between meals. Banana bread also makes a frequent appearance with my husband at work and is often requested by his buddies. The sour cream addition in this recipe makes for very moist bread! My mother-in-law gave me this recipe when we got married 7 ½ years ago. Over the years, we have made a few changes but the results are always delicious and well received.

Recipe

¼ cup of butter (1/2 a stick)

1 1/3 cup of sugar

2 eggs

1-teaspoon vanilla (We really like vanilla so I use 1 ½ teaspoons)

2 cups flour

1-teaspoon baking powder

1-teaspoon baking soda

¾ teaspoon salt

1-cup sour cream (I use lite sour cream)

1-cup mashed banana

Notes: I like to use my hand mixer. I have used my stand mixer before and had the same results, I simply like my hand mixer better for banana bread.

I prefer to use bananas that are over ripe, close to the point that you would throw them away. You can use ripe bananas, the work great and the bread turns out great and just as wonderful.

Steps:

1.    Melt or soften butter (I melt mine for about 30 secs). Cream butter and sugar together in a large bowl.

2.    Add eggs and vanilla. Mix well.

3. Add in the dry ingredients. I like to do my baking powder, baking soda, salt and 1 cup of flour. Mix them together then add the 2^nd cup of flour. I have found that it is easier to mix together this way, it gets pretty thick.

4.    Add 1 cup of sour cream. Mix together.

5.    This is my favorite part, banana mashing!!!! I like to use my hands to mash the bananas. I break them into pieces and squeeze them in my hand. I am sure you could mash them another way but this is my favorite way. 1 cup is about 2 ½ medium bananas. I also use the last half as well, why waste it!

6.    Preheat the oven to 350 degrees. Pour the batter into 1 large (9 in x 5 in) or two smaller loaf pans.

7.    Bake for 45-60 minutes. I start at 55 minutes and typically go 10-12 more minutes. Everyone’s oven is different though, so start with a lower time.

8.    Your bread will be done when the middle doesn’t jiggle when you pull out the oven shelf. This is a good quick visual to see if you need more time. You will also want to make sure the loaf is pulling away from the sides of the pan and that a toothpick inserted in the middle comes out clean.

Let cool and enjoy!

Hopefully your family will love this banana bread as much as our family does!