Best Banana Bread

This is here more so that I am able to find it the next time I want to make banana bread. But I made this for father's day (along with Preppy Sue's strawberry scones) and just made it again tonight to take with me on a trip this week. It's just that good! Not really low fat but full of fruit and nuts so that has to count for something, right?

Note on bananas. I pop them in the freezer when they start to turn black. Then when they start falling out of the door, I know it's time to make banana bread. Don't hate, it's my method and it works. But it's great because I just pop the frozen bananas in the freezer for one minute. Snip one end off with kitchen scissors and squeeze it into the mixing bowl like I'm squeezing toothpaste. As Teressa would say, "fabulous!"


Best Banana Bread


Ingredients:

* 2 c. flour, plus more for dusting
* 3/4 c. sugar
* 3/4 tsp. baking soda
* 1/2 tsp. salt
* 1/4 c. sour cream (or plain yogurt)
* 2 large eggs
* 1/2 c. (1 stick) unsalted butter, melted and cooled
* 1 tsp. vanilla extract
* 4 very ripe bananas
* 1 cup walnuts, toasted and chopped large

Directions:

1. Preheat oven to 350. Grease the bottom and sides of a loaf pan (for me this makes one large loaf and one tiny loaf). Dust with flour.

2. In a medium bowl, whisk together the flour, sugar, baking soda and salt.

3. In a large bowl (I use the stand mixer because I heart it!) mix the bananas, sour cream (or yogurt), eggs, butter and vanilla. Add the dry ingredients and mix just until incorporated. Fold in nuts. Batter will be thick.

4. Pour batter into prepared pan(s).

5. Bake until the loaf is golden brown and toothpick inserted in the center comes out clean. About 55 to 70 mins.

6. Cool in the pan for 5 minutes and then remove to cool on wire rack. I'd say let it cool a while but I doubt that's possible. It's beyond delish!