Going bananas!

I have been craving banana bread all week. I am not sure why, maybe because I've been the victim of a nasty cold and banana bread is a comfort food to me. Who knows? Either way I wanted to make banana bread, and after scoring some dramatically-reduced-in-price browning bananas from the market, the banana bread fate was sealed. I've made a few different banana breads which I've posted to this blog before (Apple Banana Bread and Marbled-Chocolate Banana Bread) but I just wanted some down home, traditional banana bread.

This is actually a recipe shared by one of the ladies on my local nest board. It's easy and quick and most importantly, delicious! I actually used 4 bananas in my batter, only because my bananas were a bit short in stature, and oh, I stole a few bites from the first three bananas before I put them in the batter. So 4 bananas it was! I omitted the nuts from this recipe since I prefer my banana bread sans nuts, but I'm sure they would be a great addition for those who love banana nut bread.

Sour Cream Banana Bread

1/2 Cup softened butter
1 Cup sugar
2 Cup flour
1/2 Cup sour cream
2 beaten egg
1 Teaspoon vanilla extract
2 Teaspoon baking powder
3 mashed banana
1 Teaspoon baking soda
1 for topping chopped pecans or walnuts

Blend the soft butter and sugar until creamy. Add sour cream, bananas, eggs, vanilla and mix well.

Combine all dry ingredients and add that to wet mixture and mix.

Pour into 9x5 inch loaf pan, sprayed with nonstick spray. Top with walnuts or pecans and bake at 350 for about 55 minutes.