My family seems to have a love/hate relationship with bananas.
Some weeks when I purchase bananas they’re gone in a few days and at other times,
they sit in the basket on the counter top until they turn brown or even black.
What’s a mom to do?
Make banana bread.
There’s no better way to use up those overripe bananas
than to fold them into a delicious banana bread.
As bananas ripen, their sugars intensify and their flavors become bolder.
And when the bananas turn black, they’re even sweeter making for a more delicious banana bread.
Ingredients 1 stick butter 1 cup sugar 2 eggs 1 1/2 cup flour 1 tsp. baking soda 1 cup mashed bananas 1 tsp. vanilla extract 1/2 cup sour cream pinch of salt
Instructions In a mixing bowl, cream together the butter and sugar until light and fluffy. Add the eggs, one at a time. Add the vanilla extract. Add the sour cream. In a separate bowl, sift together the flour, baking soda and salt. Add the dry ingredients to the wet ingredients. Stir in the mashed bananas. Pour into a 4 X 8 inch loaf pan. Bake at 350 for 40 to 50 minutes or until a toothpick inserted comes out clean. Remove from oven and cool completely on a rack. Remove from pan, slice and serve.
Lois
