Growing up, I never really liked banana bread. Or bananas for that matter. I guess my child tastebuds hadn’t evolved yet because now I love banana bread. A couple years ago, we had some bananas slowly dying on the counter and Tyler suggested banana bread. So I thought, sure I’ll make him banana bread. And then I hate half of it. I guess my tastebuds finally came around. Plus, this recipe is extra special because it’s my grandma’s, and I’d always wanted to make it.
Grandma’s Banana Bread – makes 1 loaf
1/2 cup butter, softened
1 1/4 cup sugar
2 lightly beaten eggs
3/4 tsp baking soda
4 heaping tbs sour cream (I substitute greek yogurt)
1 cup very ripe mashed banana (about two small bananas)
1/4 tsp salt
1 tsp vanilla extract
1 1/2 cup flour
cinnamon and/or nutmeg to taste
Preheat oven to 350F. Cream the butter with the sugar. Then add the beaten eggs. make sure everything mixes well. Mix the baking soda in the sour cream. Keep mixing until your sour cream turns into this light fluffy foamy stuff.
See? Whoa. It’s like a science experiment! Add the foamy mixture to your butter mixture and mix really well. Once it’s incorporated, add the banana, salt, vanilla, flour and spices. Mix well.
Pour batter into a greased loaf pan. Bake for 1 hour + 10 minutes. I like to check my bread halfway through, and if the top is nice and brown, I put some foil over it for the remainder of time.
Insert a toothpick to the center of the bread, if it comes out clean it’s done! If not, give it a couple more minutes, then take it out. Let the bread cool for a little.. If you can resist. Seriously, your house will smell like you’re living in a giant loaf of banana bread, and it might be impossible to resist cutting into it right away. That’s okay, it just wont be a clean slice. Enjoy!