Banana Bread Recipe with Picture

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Banana Bread

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Yield: 1 loaf

Cook Time: 55-65 minutes

Tips: Great fresh out of the oven topped with butter or toasted and buttered.

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This moist Banana Bread recipe produces the best banana bread I have ever tried, perhaps because of its healthy and hearty quality and simply wonderful flavor. What also might make this

banana bread stand apart from the rest is the fact that it is made with only whole wheat flour (no all-purpose flour), which gives this bread that wholesome texture you can sink your teeth into. This banana bread recipe also uses a hefty dose of sour cream which gives it added moisture and flavor.

This recipe doesn't call for nuts, though you can certainly add 1/2 cup of any of your favorite chopped nuts, such as walnuts, pecans, macadamia, etc.

Stealing a slice of this banana bread just minutes after it emerges from the oven and watching a generous pat of butter melt over

the top as you pop it in your mouth is incredible, but you must also try a slice of this banana bread toasted and buttered!

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Ingredients

2 cups whole wheat flour

1 teaspoons soda

1/2 cup (1 stick) butter, softened

1 cup sugar

2 eggs

2 medium over-ripe bananas, mashed

1/3 cup milk combined with 1 t. lemon juice or vinegar

2 generous tablespoons sour cream

Directions

Preheat oven to 350° F.

In electric mixer bowl, cream butter with sugar and bananas. Add eggs and mix until blended. In a separate small mixing bowl, whisk together flour and soda. Add flour mixture to butter mixture, alternating with milk and vinegar mixture, ending with dry ingredients. Add sour cream and mix until well-blended. Grease a bread pan and pour mixture into pan. Bake for 55-65 minutes or until toothpick or sharp knife inserted into center comes out clean.

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