Banana Bread

This Banana bread recipe is a variation of a recipe from Emeril Lagasse.

I always make at least two breads when I do these because they go so fast. This recipe will make at least 2 large loafs and depending on the size of your bread loaf pans, you might have enough batter to make a few mini loafs.

Make sure your Banana are very ripe. I usually let mine get soft and black before I use them for this recipe. The nuts are optional and for a variation try adding some mini chocolate chips. (be careful not to add to many as this bread is pretty sweet as is.)

Banana Bread Recipe

Preheat oven to 350 and butter your loaf pans. (I use butter flavored no stick spray)

• 2 sticks unsalted butter softened
• 5-6 large ripe bananas
• 1 16oz tub sour cream
• 5 large eggs
• 2 tsp vanilla
• 4 cups flour
• 1 3/4 cups sugar
• 2 tsp baking soda
• 1 1/2 tsp baking powder
• 1 tsp salt
• chopped walnuts or chocolate chips (optional)

Sift the flour, sugar, salt, baking soda and baking powder into a large bowl and stir.

In a separate bowl add the bananas, sour cream, eggs, butter and vanilla and beat until well combined and smooth.

Add the flour mix to the Banana batter a little at a time and mix until well combined. Fold in the nuts if using and pour batter into greased loaf pans and place on center rack of oven.

Bake for 1hour or until bread bounces back in center when touched. Cool in pans for 10-15 minutes before removing from pan and placing on wire rack to cool completely.

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