Sometime I buy bananas and straight up can’t eat them before they go bad. Thankfully there’s always banana bread. It’s a quick treat and yummy breakfast. Mine uses sour cream to keep the bread moist and not too sweet.
sour cream & nut banana bread
- 1/2 cup butter, softened
- 2 big eggs
- 1 1/2 cups unbleached flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 3 very ripe bananas mashed
- 1/2 cup sour cream
- 1 teaspoon vanilla
- 1/2 cup chopped pecans (or walnuts)
Preheat the oven to 350 degrees and spray a loaf pan with cooking spray.
Cream butter and sugar, then add the eggs one at a time. Add the vanilla and sour cream. NOW. There’s this big ole debate about the whole “mixing dry ingredients first” before adding them to the wet. I rarely do this simply because when it comes to baking, I’m lazy. But if you want to “do it right” sift them together first.
Add the dry ingredients. Don’t over mix! Toss in bananas and and nuts – dump into your greased loaf pan. Bake until a toothpick comes out clean – about 1 hour and 10 minutes.