Yes we have no bananas

If you’re like me and only like perfectly yellow bananas with absolutely no spots, there is always that dilemma when a few get too ripe. I started freezing them and my kids love frozen bananas. It’s dessert for them on nights when they really don’t need processed sugar. I also save them for my banana bread. 

It’s a very easy receipe and I have had a few requests for it, so I thought I would put it out there.

 

 

What you need
1/4 cup butter
1 cup sugar
2 eggs
1 1/2 cup flour (I use 1 cup whole wheat and 1/2 white flour)
1 teaspoon baking soda
1 teaspoon salt
1/2 cup sour cream
1 teaspoon vanilla
2-3 ripe bananas

Directions

1. cream butter and sugar
2. mix in eggs
3. add in the dry ingredients
4. add in the rest.

Bake at 350 for 1 hour in a bread loaf pan. or 18 minutes for muffins.

Enjoy!

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1. Beth Rohrer says:

   May 27, 2009 at 8:37 pm

   This is the BEST banana bread in the WORLD!!!!!!!! Thank you Jan!!!!