One of my favorite childhood memories of my mom's cooking was the comforting taste of my Mom's banana bread, the top was my favorite. I used to eat the sides, middle and save the top for last. She made it once in a while and I used to eat it a a breakfast treat.
A couple years ago when I really started to bake and experiment with cooking, I decided to ask my mom for this recipe so that I could make Ben a Banana Bread, he loves banana bread, it's one of his favorite sweet treats. It seems like many of the things that I have put up on this blog are Ben approved, or one of Ben's favorites, but this is all family approved. There is nothing to change about this recipe because it makes the perfect banana bread. The right amount of banana to bread ratio, not too dense cake and amazing top crust.
All you need is a few extra bananas, and this week I bought some for the sole purpose of making Ben and his mom some banana bread.
1/2 cup butter
1 cup granulated sugar
1/2 tsp baking soda
2 tbsp sour cream
2 cups flour
1 tsp baking powder
1/2 tsp salt
3 medium sized ripe bananas
1 tsp vanilla
1 cup chopped walnuts (optional)
Cream the softened butter and sugar together until smooth, add eggs, make sure to scrape down the sides to make sure that the sugar, butter and eggs are fully incorporated. In a separate bowl mix the sour cream and baking soda together, put aside. Mix all of the other dry ingredients together. Mash bananas with a fork until a gooey consistency and bananas to to sugar and eggs. Add in sour cream alternating with the dry ingredients until just fully incorporated. Add in the vanilla, and you can add in 1 cup of walnuts if you are using them. I am not putting the nuts in this time, the bread is a lot healthier without them, and you can then eat bigger slices. :)
Bake in a 350 degree oven in a greased loaf pan for about 55 minutes. A tooth pick entered into the middle of the cake should come out almost clean. Make sure you are not putting the tooth pick into a gooey piece of banana, because it will come out looking like the cake is not baked, when it might be. Let the bread sit in the pan for around 20 minutes until it has cooled. Run a knife along the edges of the pan to release the bread and flip over. Bread should come out easily. Let sit until fully cool, then make sure to cover so that it says fresh. The loaf will last a good week on a counter, or you can place it in the freezer for up to 3 months.
Make sure you share this bread with friends and family. It's too good to just take one slice.
Tip: Also I have found that if you double this recipe it will make 3 good size loafs, as a single recipe it makes a large loaf, you can also use 2 large bananas to substitute for 3 medium ones in a pinch.