When life gives you mushy bananas, make banana bread! Quick breads are great for an impromptu cooking project because they're, well, quick! As much as I love yeast breads sometimes its nice to just mix, pour, and bake. Banana bread isn't normally my favorite, but this recipe from my trusty family cookbook turned out quite well and was very tasty, especially topped with real butter. I personally would enjoy the addition of things like nuts and even coconut, but I know that my four year old wouldn't eat it that way, so we made it plain. The recipe in the cookbook was labeled "World's Best Banana Bread." I changed the title slightly here because I made a couple of adjustments based on what I had on hand around the house.
Best Banana Bread
1 cup all purpose flour
1 cup whole wheat flour
3/4 cup sugar
3/4 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cup coarsely chopped walnuts (optional)
2 ripe, soft, well mashed bananas
1/4 cup sour cream
2 large eggs beaten lightly
6 tablespoons of butter, melted and cooled
2 teaspoons vanilla
Combine dry ingredients up to and including the walnuts in a large bowl.
Mix the remaining ingredients in a medium bowl.
Gently fold the banana mixture into the dry mixture with a rubber spatula until just combined and batter is thick and chunky. Scrape into a 9 inch loaf pan.
Place bread on the lower middle rack of the oven and bake at 350 for 55 minutes; until loaf is golden brown and a toothpick comes out clean.
Cool 5 minutes then transfer to wire rack.