Banana bread is so cliche, but how could you get tired of its moist, not-too-sweet, amazing goodness?
There are soo many variations- blueberries, chocolate chips, nuts, and coconut are just a few things people add to make a delicious bread even better.
It's so easy to make! It was one of the first things I ever baked by myself. Of course, I messed up a few times-once I used all purpose flour, and another time I left out the bananas. Don't judge.
I know I already have a banana bread recipe on this blog, but I decided to share this yummy version I made last week. It is the best recipe I've ever had, period. The hint of lemon sets it apart from other banana breads, without being overpowering.
Don't be bored by banana bread! Make this!
from Jan Karon's Mitford Cookbook and Kitchen Reader
3/4 c sugar
1/3 c butter, at room temperature
2 eggs, at room temperature
1/4 c sour cream
2 tsp lemon juice
3 large ripe bananas, mashed
2 tbsp grated lemon zest
2 c self rising flour
1 c walnuts, opt
Cream butter and sugar till light and fluffy, about 8 minutes. Add eggs, one at a time, beat well after each addition. Add sour cream, lemon juice, zest, and bananas and beat well. Stir in flour until just blended. Add walnuts, if desired, and mix till just incorporated.
Pour into a greased 9x13 in loaf pan, bake at 350 for 55 min.
Trust me, you want to make this. You really do!
Have a good night!