It was a typical weekday morning. I was up early, waiting for my coffee to finish brewing while contemplating what to make for breakfast. Out of the corner of my eye, I spotted them on the counter. A bunch of three very ripe bananas; the green tinge long gone, replaced by bruises and deep yellowing. I was about to toss the sad bruised bananas into the trash when a recipe I made long ago that called for very ripe bananas came across my mind. A quick search through the pantry and fridge revealed that I had all the ingredients. I would save these bananas by baking them into a loaf of fresh homemade banana bread.
Since that fateful week day morning (5 days ago), I've made no less than three loaves of banana bread with this recipe. I can't seem to keep the banana bread around longer than a day or two. It's just that good.
- 1 stick of butter, melted
- 1/2 cup white sugar
- 1/2 cup brown sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 1 1/2 cups all purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup of sour cream or greek yogurt
- 3 very ripe bananas, mashed
- Preheat oven to 350F. Grease or spray a 9 inch loaf pan, set aside.
- In a large bowl whisk together the melted butter, and sugars. Add the eggs one and a time and vanilla and whisk until smooth.
- Sprinkle the flour, baking soda and salt over the butter mixture and stir to mix until just combined. Fold in the bananas and sour cream.
- Pour batter into prepared pan and bake 60 minutes or until crust is golden brown and a toothpick inserted into the center comes out clean. Cool until warm before serving.