I’m gonna try really hard not to use the “m” word in this post.
Because I know that word irritates some people. Makes their skin crawl. But you can just tell by looking at this bread that it’s very…….delicious. We’ll go with that word.
You add butter and sour cream to this banana bread, and then after you bake it, maybe you add some more butter.
Either way, it is hands-down the best recipe for banana bread that I have ever made. One time, I made it into muffins and topped them with marshmallows. Little craters of carmelized sugar.
Or you can try it the classic way. And bake it in a mini-loaf pan so it’s super cute sized.
Just don’t eat the candle.
Sour Cream Banana Bread
1/2 cup butter melted
3 very ripe bananas mashed with a fork
1/3 cup sour cream or greek yogurt
1 tsp vanilla extract
2 cups flour
1 cup sugar
1/2 tsp baking soda
1/2 tsp salt
Preheat oven to 350
Prepare a loaf pan.
Combine dry ingredients in a bowl and set aside. Beat butter, bananas, eggs and sour cream together. Add vanilla and beat again. Add combined dry ingredients and beat until just blended. Pour into prepared loaf pan and bake for 45-60 mins depending on your oven. Set pan on a wire rack to cool for 15 mins before slicing.