Tuesday, March 13, 2012

The Best Banana Bread


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This really is the best Banana Bread.  It is slightly crunchy on outside and soft and sweet on the inside.
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The recipe calls for Sour Cream but I was out once and used plain Yogurt and it worked fine.  Just to give you a lower fat option. 
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I use fresh off the counter bananas or some out of the freezer.  Either works fine.  I always throw browning bananas into the freezer for later.  Also, if you peel the bananas and place them in a ziplock bag they are great for smoothies.  Just pop them in the blender frozen.
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They are cooling.  I do have a funny story.  I didn’t think it was at the time,but now it is.  We all nibbled off of the half loaf up there and them I put the other in foil to give to friends.  I went up stairs.  When I came back the half loaf was gone.  I do have a teen age boy but even he doesn’t eat that fast.  Our stinkin’ dog Max got up there and ate it.  We were so mad.  His did the same thing with a roast in the crock pot a few days later.  Yeah, the kennel came back out and he is in there when we leave now. 
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1 1/2 cups Sugar
1/2 cup Butter
2 Eggs
4 Tablespoons Sour Cream or Plain Yogurt
1 1/2 cups Flour
1 teaspoon Baking Soda
1 teaspoon Vanilla
1/2 teaspoon Salt
1 cup Bananas (2-3)
1/2 Chocolate Chips (optional, but totally necessary in our house.)
Mix all ingredients together in this order and then bake in a well greased bread pan at 350 degrees for 55-60 minutes or until toothpick comes out clean.  The bread does turn a dark brown color.  You are not burning it unless you let it cook after the inside is done.
I warn you if you make it, make sure you put some aside or you won’t get any.  Enjoy!!

Jeannie

2 comments:

  1. I have a favorite banana bread recipe as well, and I do exactly the same thing you do about the bananas! Fortunately, my dog is a little better behaved than yours.

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  2. Thanks. I love banana bread!

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