Lori B is one of our wonderful Great Lakes Bay Moms members. Lori has 3 kiddos that keep her insanely busy but she still finds time to be a fantastic cook, a fabulous photographer and an awesome Christian woman!
Walking into the kitchen this morning I realized that it was time to bake some of my super, duper, delicious banana bread. What brought me to this realization so early in the morning, you ask? A distinct hue to my bananas… yup! You guessed it! No longer with any yellow, black as night, that’s how I like my bananas in my bread. It doesn’t get any sweeter. Though my 16 month old son said while pointing, “Nanas… Ick!” shaking his head.
So I decided to teach him what Momma does with these “ick” bananas.
Momma’s Yummy Banana Bread
THE PLAYERS:
1/2 c up butter , softened
1 cup white sugar
2 eggs
1 teaspoon vanilla extract
1 teaspoon lemon juice
1 3/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup sour cream 2 medium RIPE bananas, mine are usually black (should yield 1 cup)
OPTIONAL: 1/2 to 1 cup chopped walnuts or chocolate chips (my favorite & I use 1/2 bag/loaf)
ACTION:
Preheat oven to 350 degrees F (175 degrees C). Grease a 9×5 inch loaf pan.
In a large bowl, cream together the butter and sugar . Add the eggs and vanilla, mix well. Combine the flour , baking soda and salt, stir into the butter mixture until smooth. Finally, fold in the sour cream, walnuts and bananas. Spread evenly into the prepared pan.
Bake at 350 degrees F (175 degrees C) for 60 minutes, or until a toothpick inserted into the center of the loaf comes out clean. Cool loaf in the pan for 10 minutes before removing to a wire rack to cool completely .
Now, I usually double this recipe and make two loafs. One plain and the other with chocolate chips. I don’t ever put walnuts in mine but that’s because, if I did, no one in my house would eat it. Well, maybe my husband, but that’s it.
Hope you enjoy this recipe! I get compliments on it all the time. I’ve yet to find someone who didn’t like it.