Banana Bread

Banana bread is the perfect afternoon snack or breakfast treat. This recipe is super easy to make and turns out moist and tender every time.

Everyone should have a good banana bread recipe in their recipe box. It’s the best way to use over ripe bananas and it’s made with kitchen staple ingredients so no special trip to the grocery store.

This is a very easy recipe to execute and a great one to have your kids help you with. It’s a great recipe to show your kids how to cook or for the most beginner of bakers to make successfully.

I make this recipe a few times a month because we go through it so fast. With two kids and a husband, foods like this never last long in our house. I’ll serve it to my kids for breakfast with a cup of milk and they are happy campers. No crumb left behind.

Helpful Tips

• Make sure the banana bread is all the way cool before storing in a container or bag, otherwise the heat from the bread with create moisture in the container and make the outside of the bread soggy and it will go bad much faster.
• This recipe freezes wonderfully. Double the recipe and store one in the freezer for later.
• Make sure to mash the bananas really well.
• You can add nuts to this if you’d like. Add 1 cup of chopped pecans or almonds to the batter after you combine the wet and dry ingredients together.
• You want to use over ripe bananas. The less ripe they are the less banana flavor your bread will have.

Ingredients

• Over Ripe Bananas
• Flour
• Sugar
• Butter
• Sour Cream
• Eggs
• Vanilla
• Lemon Juice
• Salt
• Baking Powder
• Baking Soda

Instructions

• Preheat the oven to 350 degrees and grease a bread pan.
• In one mixing bowl, add the dry ingredients and whisk together.
• In another mixing bowl, add all the wet ingredients except the butter. Whisk them together. Then whisk in the melted butter.

• Add your dry ingredients to the wet ingredients. Stir together until just combined.

• Bake for 60 minutes or until a toothpick stuck in the middle of the loaf comes out clean.
• Let rest in the pan for 10 minutes then finish cooling on a cooling rack removed from the pan.

• Serve with butter.