Best Banana Bread

I've tried dozens of banana bread recipes over the years and this one is our favorite. It's moist with just a touch of cinnamon. Great with a cup of coffee. Serve warm with a little butter, or toasted the next day.

It freezes well. I always have a loaf to take on road trips for coffee breaks. 

You'll need very ripe bananas. Once your bananas are too brown to eat, make bread. Or pop them in a the freezer to use later. You can also get overripe  bananas free from your produce guy. They just throw them out. That way you can always have bananas in the freezer ready to go.

 2-3 bananas will give you 1 C mashed.

Cream the butter and sugar until fluffy.

A little tip: Use the butter wrapper to grease the pans. One 9x5x3 loaf pan or 3 small pans.

Add the flour mixture.

Stir in the nuts.

Best Banana Bread
1 stick butter, room temperature (see tip)
1 C sugar
2 eggs
1 t vanilla
1 C peeled very ripe bananas
1/2 C sour cream
1 t baking soda
1-1/2 C flour
1 t cinnamon
1/4 t salt
1/2 C chopped pecans

Combine the sour cream and baking soda in a small bowl (at least 2 C) and set aside until it foams and doubles.

Cream butter and sugar in a large bowl with a mixer until fluffy. Beat in eggs. Add vanilla.
Mix in the cut up bananas. Mix in the sour cream mixture. Add the flour, cinnamon, salt and pecans and mix just until combined.

Pour into a greased loaf pan. Bake at 350 for 1 hour and 10 minutes or until a cake tester inserted into the center comes out clean. Cool in the pan for 10 minutes then invert and turn onto a small platter.

Tip: To soften the butter just put it in the glass bowl for 1  minute on 3% power in the microwave. Then add the sugar and proceed with the recipe.