Looking for a way to use those over-ripe bananas camping out in your fruit bowl?
Well, look no further than this faaaabulous recipe from my faaaabulous Mother….
Start with 3-4 ripe bananas…the mushier the better 🙂 You’ll smash the bananas up and then mix with 1 stick melted butter…
Then, you’ll toss in 1 egg, 1 teaspoon baking soda, 1 teaspoon salt, 1 cup sugar, and 1 1/2 cups flour (my sister Emily realized that the ultimate combination is 3/4 cups white flour and 3/4 cups whole wheat — it gives the bread a perfect denseness)….
…and last but not least, 4 Tablespoons sour cream…
Bake on 375deg for 45min-1hour.
Here is the recipe for those of you that prefer a hard copy:
I’ve made it a habit to slice up a piece of this yumminess for breakfast with my cup of coffee, and this past Monday morning was no exception. The blueberrylunch boys were with me while their Mama checked in with her mid-wife (33 weeks!!) and Tee and Cather were more than willing to dive into some banana bread for a mid-morning snack. They requested hot tea and I stuck with my hazelnut coffee. It was the most breakfast fun you could possible have. They ate their bread with a fork, sipped tea from a real coffee mug, and chatted with me like grown ups.
I relished every bite.