Banana Bread

Tim’s potassium is low again so the doctor has him eating alot of tomatoes and bananas. So when the bananas start getting a little overripe I make banana bread. So I thought I would share the recipe with ya’ll.

Banana Bread:

1 stick unsalted butter; room temperature

1 cup sugar

2 large brown eggs; room temperature

1 1/2 cups unbleached all purpose flour; sifted

1 tsp.baking soda

1 teaspoon salt

1 cup very ripe mashed bananas

1/2 cup sour cream

1 1/2 teaspoon vanilla

1/2 cup chopped pecans or walnuts ( I prefer the pecans)

Preheat the oven to 350 degrees. Butter a 9 x 5 inch loaf pan.

In an electric mixer, cream the butter and sugar till light and fluffy. (I usually cream mine about 5 minutes) Add the eggs one at a time, mixing well after each one.

Add the dry ingredients to the butter mixture. Add the bananas, sour cream and vanilla.Mix well. If adding the nuts do it now.

Bake for 1 hour or until a cake tester inserted into the center comes out clean. Cool in the pan 5 minutes. Remove from the pan and place on wire racks to cool.

Eat and enjoy.

Give this a try and let me know what ya’ll think.

See ya’ll soon.