This is actually a tale of two banana bread recipes. The one that I like more, which is adapted from the Pioneer Woman recipe for Banana Bread, which you can find on her site here, and the one that my Momma likes more, her recipe.
I will be posting her recipe later, but for now, here is “my” Banana Bread recipe. The only thing I really changed about this recipe was that I added walnuts to this bread, because my family, almost everyone of them, exclaimed “THERE’S NO NUTS!” So, I conceded, and added walnuts.
- 2 sticks Butter
- 1-1/2 cup + 2 TBLS Sugar
- 3 whole Eggs
- 1-1/2 cup Mashed Ripe Bananas
- 4 cups + 2 TBLS Flour
- 1 teaspoon Baking Soda
- 1-1/2 teaspoon Baking Powder
- 1-1/2 cup Sour Cream
- 1 to 1 1/2 cups walnuts (optional)
Preheat oven to 350 degrees.
Grease and flour bundt pan.
Cream butter and sugar together. Add eggs one at a time, beating for a few seconds after each addition. Add mashed bananas and beat.
Combine dry ingredients in a separate bowl. Add the nuts in with the dry ingredients and toss around to coat.
Add dry ingredients and sour cream alternately to the mixing bowl. Beat well until all combined.
Pour into bundt pan and bake for 1 hour 10 minutes or until a toothpick comes out clean. (I would start checking the cake at the hour mark.)
Invert on a cooling rack and allow cake to cool slightly before slicing and serving with softened butter.