The Most Moistiest and Delicious Banana Bread

We live off of bananas at my house, who doesn't? I mean they are a delicious snack that is packaged so perfectly in an all natural casing. Bananas rule. Anyway, always having them around means sometimes having a couple slip through the cracks and get a little too ripe. To be honest, when I see the last couple getting a little ripe i hide them away for a couple of days, just so I can make banana bread.


Banana bread, I could eat it for every meal. It's like the most frequently made, loved, and consumed quick bread in the world (that's not a legit statistic, but it should be). I make like 20+ loaves a year. heck, I've already made one loaf this year and we're only one day in. So here it is, after hundreds of loaves made, I have perfected the recipe... best banana bread ever (also not a statistic, doesn't need to be).


Here's what you need:

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• 1/2 cup butter, melted
• 1 cup white 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
• 1/2 cup chopped walnuts or chocolate chips (totally optional)
• 2 medium bananas, sliced
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• Preheat your oven to 350 degrees. Grease a 9x5 inch loaf pan. I always use one like this, and grease it with butter, none of that spray stuff. If you don't have a stick to spare, you can dip a paper towel into your butter tub and grease the pan that way. 
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• Now stir together the melted butter and sugar, Add the eggs and vanilla, and mix it up. In another bowl, combine the flour, baking soda and salt, and then stir it into the butter mixture until smooth. Now you can add the the sour cream and bananas. If you don't have sour cream in the house, use greek or regular yogurt, you can even use a flavored yogurt for a different twist. I always slice my bananas for larger banana chunks in the finished product, but you can mush them up if you prefer a smoother distribution. This is the time to add a half cup of walnuts or chocolate chips if you like as well. Fold all parts together and pour into the prepared loaf pan.
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• Bake at 350 degrees F for 60 minutes, or until a toothpick, knife, fork inserted into the center of the loaf comes out clean. I never let a loaf sit in the oven unchecked for a full 60 minutes, but it usually always takes a full hour to bake. 

Let the bread cool for about 15 minutes and then carefully take it out of the pan. If you buttered the pan well, then you should have no problems in this department. 

Tada! Now lay it on a cutting board with a serrated knife and a little butter and watch it disappear :) 

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