Wednesday, March 7, 2012

Super Moist Banana Bread!

I'm a huge fan of banana bread. It's a great way to use those overly ripe bananas that no one ever wants to eat in the house. My 6 year old always says "I don't like the brown bananas" and frankly who does? Unless.....Its made into some delicious banana bread or banana bread muffins, then EVERYONE loves the brown bananas!!! 

  • My family absolutely loves this banana bread recipe, the sour cream makes it super moist. I also like to make it into muffins. They are usually all gone within the first few hours after making them, So good!

  • Ingredients
  • 1/2 cup butter, melted
  • 1/2 cup white sugar
  • 1/2 cup brown sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup sour cream
  • 1/2 cup chopped walnuts (optional)
  • 2-3 very ripe bananas, mashed


  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5 inch loaf pan or muffin pan.
  2. In a large bowl, stir together the melted 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 (optional) and bananas. Spread evenly into the prepared pan.
  3. Bake at 350 degrees F (175 degrees C) for 60 minutes, or until a toothpick inserted into the center of the loaf/muffins comes out clean. Cool loaf/muffins in the pan for 10 minutes before removing to a wire rack to cool completely.

Next time your stuck with some "brown bananas", don't throw them out...Make some bread instead!

Enjoy and Thanks for reading!


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