Bananas have become one of my favorite post-run snacks and early-morning, on-the-go breakfasts. Many times, I don’t eat them fast enough and end up with a couple over-ripe, brownish bananas sitting in our fruit bowl at the end of the week.
Not wanting to waste them, I perused the interwebs for an easy banana bread recipe and found this one. I adjusted it slightly and now it is my go-to baking recipe on weekends.
- 8 tablespoons butter, softened
- 2 over-ripe bananas (they should have lots of brown speckles and patches), skin removed
- 1/2 cup sour cream
- 2 large eggs
- 1 1/2 teaspoons vanilla extract
- 2 cups all purpose flour
- 3/4 cup + 2 tablespoons sugar
- 1 teaspoon baking soda
- 3/4 teaspoon baking powder
- 1/2 teaspoon salt
- Preheat oven to 350 degrees F.
- Spray 9 x 5 inch loaf pan lightly with non-stick spray.
- Puree bananas, sour cream, eggs and vanilla extract in food processor.
- Whisk flour, sugar, baking soda, baking powder and salt in a large bowl.
- Cut butter into dry ingredients using a spatula.
- Combine banana mixture with dry ingredients and fold with a spatula.
- Pour mixture into loaf pan and pop in the oven.
- Bake for about 60 minutes or until a knife comes out clean.
- Remove bread from oven, cool and enjoy!
Amp up this recipe by adding 1 cup of chocolate chips or 1 cup of chopped walnuts or pecans to the mix!
Questions or suggestions? Leave ’em in the comments!