In my house we are crazy for banana anything! A regular peeled banana, banana cream pie, banana foster, banana pudding, peanut butter and banana sandwich…I think you get the picture. One of my all time favorites is banana bread and there are so many recipes out there. I have tried almost every one, but this recipe is my favorite.
There are pecans in this recipe BUT you can make it without them! Recently I made muffins and omitted the nuts and Lily loved them! You can make this recipe with or without nuts, as bread or as muffins…whatever your little baking heart desires!
1 ¼ cup sugar
4 tbsp sour cream
1 tsp baking soda
1 ¼ tsp pure vanilla extract
1 ½ cup flour
½ cup butter
½ tsp salt
1 cup mashed ripened banana (I use 3)
½ chopped pecans (sometimes I use ¼, depends on how nutty I feel!)
-Preheat oven to 350 degrees and apply cooking spray to your bread pan.
-In a small bowl dissolve your baking soda into the sour cream.
-In a larger bowl cream butter, sugar- then add eggs & sour cream mixture.
-Add bananas, flour, salt and vanilla.
-Fold in pecans.
-Pour into pan and bake for 50 minutes, 18-20 for muffins. Put on a rack to cool.
*You can always use those disposable foil pans to cook and store the bread in and just cover the top with plastic wrap or foil. Or you can be ghettto fabulous like me, wrapping the bread in foil a few times and leaving it on the counter for the picking!*