Posted by: Dana
There’s banana bread, and then there’s good banana bread.
I’ve had banana bread that was just okay.
But I wanted a really, really good banana bread.
So, I found several recipes and took all my favorite ingredients from each one and came up with this recipe.
My husband says it’s the best banana bread he has ever eaten!
I hope you will make this and enjoy it with your family.
½ cup real butter, softened
½ cup white sugar
½ cup brown sugar, packed
2-3 very ripe bananas, mashed
1 teaspoon vanilla extract
2 cups self-rising flour
½ cup sour cream
¾ cup chopped pecans
Preheat oven to 350°F. Grease sides and bottom of 2 non-stick loaf pans; set aside.
I guess you have noticed I make a mess when I bake.
I use an old hand mixer because I am too cheap to buy one of the fancy schmancy ones!
Yes, that’s a Pampered Chef spatula and mixing bowl you see.
I love everything that The Pampered Chef makes.
I’ve had my spatulas for about 10 years and they are still in very good shape and I use them everyday. (Nice plug for The Pampered Chef)
I know! My pans look a little rough, but I have baked a lot of banana bread!
Now it’s time to bake!
The aroma coming from your kitchen as this bread is baking will be almost too much for you to take.
But hang in there, the bread will soon be done and then you can devour it!
Bake for about 45-55 minutes or until toothpick inserted near center comes out clean.
Make sure you cool the bread for about 10 minutes on wire rack before removing from pans.
By cooling it first the bread should just fall right out of the pan when turned upside down.
And don’t forget to slather it with butter!
NOTE: This is a bread recipe not a cake recipe. The recipe will not produce a high rising bread. It’s rise will be about 3 to 4 inches. For a higher rise on the bread you might consider using only 1 (one) loaf pan or doubling the recipe and continue to use the 2 (two) loaf pans.