Tuesday, March 13, 2012
The Best Banana Bread
This really is the best Banana Bread. It is slightly crunchy on outside and soft and sweet on the inside.
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.
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.
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.
1 1/2 cups Sugar
1/2 cup Butter
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!!