In honor of National Banana Bread Day on Feb.23rd here is my favorite banana bread recipe.
1/2 c. oil
1 1/2 c. sugar or less
2 eggs, well beaten
1 1/2 c. sifted plain flour
1 c. chopped pecans or walnuts
1/4 tsp. salt
1 tsp. baking soda
1/2 c. sour cream (may substitute buttermilk but not as moist)
3 large very very ripe bananas
Cream oil and sugar. Add eggs and mix well. Add flour, salt, soda, sour cream, bananas and nuts. Mix well. Grease 2 loaf pans, pour in mixture and bake 45 minutes 350 degrees.
Note: I put bananas in the freezer until I have enough to make a batch. Very ripe bananas make the best moistest bread. Freezes well. Does well in cupcake paper cups, I spray the papers before pouring in batter.
1/2 c. oil
1 1/2 c. sugar or less
2 eggs, well beaten
1 1/2 c. sifted plain flour
1 c. chopped pecans or walnuts
1/4 tsp. salt
1 tsp. baking soda
1/2 c. sour cream (may substitute buttermilk but not as moist)
3 large very very ripe bananas
Cream oil and sugar. Add eggs and mix well. Add flour, salt, soda, sour cream, bananas and nuts. Mix well. Grease 2 loaf pans, pour in mixture and bake 45 minutes 350 degrees.
Note: I put bananas in the freezer until I have enough to make a batch. Very ripe bananas make the best moistest bread. Freezes well. Does well in cupcake paper cups, I spray the papers before pouring in batter.