I used to be a bit wasteful. If bananas were overly ripe, and turning brown I’d chuck them in the trash and not give it another thought. Last year I decided to try my hand at some banana bread with those mushy brown bananas, and I have been working on trying tons of different recipes, and combining them to get what I really want – a great taste, and not too dense of a bread. So with all my experimentation I give you: the best banana recipe ever!
The trick to a really good banana bread is a really brown banana – like where the skin is already turning almost black, and if it was too warm in the summer the fruit flies would be all over it. The more overly-ripe the banana, in my experience, the better the bread.
To get the best banana bread ever, you will need these simple ingredients, you probably already have in your refrigerator and pantry:
2 medium, very ripe bananas (mushed)
1/2 cup of butter (melted)
1/2 cup sour cream
1 teaspoon vanilla extract
1 cup sugar
1 1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
*if you are in the mood you can definitely add cinnamon, or walnuts, etc.
Preheat oven to 350 F, and grease the 9×5 inch loaf pan
In a large bowl, stir together the melted butter and sugar. Add the eggs, vanilla and bananas and sour cream, and mix well. Combine the flour, baking soda, and salt into the wet mix, and stir until smooth. Then spread into baking pan evenly.
Bake at 350 F for approx 60 minutes, or until toothpick inserted into the center of the loaf comes out clean. Let loaf cool in the pan for a few minutes, then you can remove and let sit on wire rack until cooled completely.
Serve alone or with butter. Enjoy!