Here is my favorite go-to recipe for banana bread. This quick bread is great for breakfast, brunch, tea-time or an after-school snack. My husband and 3 kiddos love it too. It just smells so good baking in the oven, it warms the whole house up with happiness. If you’re having a bad day or the chill of winter is getting you down, bake a loaf of this bread to lift your spirts!
￼I’m not sure where my mom got the original recipe but I’ve altered it a bit by cutting the sugar and increasing the pure vanilla extract. Having lost all of my treasured family recipes in the Camp Fire, I would highly recommend that you make copies of your favorite recipes and send them to a faraway friend or family member. You never know, you might be very glad you did! Better yet, post them on your blog so I can have them too! ￼Thank goodness my sister had written this one on a recipe card!
Sour Cream Banana Bread
1/2 cup sugar
1/2 cup unsalted butter (softened to room temperature)
1 TBS pure vanilla extract
3 TBS sour cream
3 overripe bananas
2 cups flour
1 tsp baking soda
1 tsp pink Himalayan salt
Cream together butter & sugar until fluffy. Add eggs, vanilla, sour cream, and bananas (I’ve used only 1 or 2 bananas if that’s all I have and the bread has less intense banana flavor but is still okay). Beat all “wet” ingredients well. Sift in dry ingredients (flour, baking soda and salt). Mix well but do not over mix.
For a special treat you can add 1/2 cup of miniature chocolate chips. Pour batter into a greased bread loaf pan.
Bake at 350°F ￼for 1 hour or until wooden toothpick inserted in the center comes out clean. Cool 10 minutes and then invert pan to removed loaf.
Serve topped with butter, cream cheese (our personal favorite), peanut butter or whipped cream. Pairs well with hot chocolate, coffee or tea and fruit such as strawberries, pineapple, blueberries, or oranges.
🍌 Enjoy it with someone you love and make a memory! 💕