I seem to have some kind of problem.  Whenever I buy bananas, there always seems to be one that I just can’t eat and end up baking into some kind of delicious baked good.  It’s an issue.  Really.



Usually I make my awesome (if I do say so myself) banana muffins, but was in the mood for plain old banana bread today.  It turned out really well.



I would have liked to wait to get pictures with natural light, but my room-mates have already devoured most of the banana bread and I had to act fast.  I’m still trying to figure out how to work this camera, so the pictures aren’t the greatest, but they’ll do.

Banana Bread (adapted from Janet’s Rich Banana Bread)

  • 1/2 cup butter, softened
  • 1/2 cup white sugar
  • 1/2 brown sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup sour cream
  • 2 medium bananas, mashed

Preheat oven to 350 degrees F (175 degrees C). Grease a 9×5 inch loaf pan.

In a large bowl, cream together the softened butter and sugar. Add the eggs and vanilla, mix well. Combine the flour, baking soda and salt, stir into the butter mixture until smooth. Finally, fold in the sour cream and bananas. Spread evenly into the prepared pan.

Bake at 350 degrees F (175 degrees C) for 60 minutes, or until a toothpick inserted into the center of the loaf comes out clean. Cool loaf in the pan for 10 minutes before removing to a wire rack to cool completely.