I found this recipe many years ago and it is the only recipe I will use, its that good. The banana bread is moist, tender, unmistakably banana and utterly delicious. Its simple to make and is a great way to use your overripe bananas. You can make a plain loaf, add nuts and/or chocolate chips, top with crunchy granola, swirl in some chocolate or your favorite jam. It makes a great gift, I always include in holiday gift boxes of baked goods. Here’s how to make it:

Basic banana bread

makes one 9×5 or 3 mini loaves

4 oz (1 stick) softened butter

1 cup sugar

2 room temperature large eggs

1 tsp vanilla extract

2 cups flour

1 tsp kosher salt

1 tsp baking soda

1 heaping cup mashed bananas (2-3 very ripe bananas)

1/2 c sour cream

Oil or butter loaf pan or pans (I like to line the bottom with parchment paper). Pre heat oven to 350 degrees. Cream butter and sugar using hand held or stand mixer (can also be done by hand, builds muscles). Beat in the eggs one at a time until light and fluffy. Sift dry ingredients, set aside. Now add the mashed bananas, sour cream, vanilla to butter mixture and beat until combined. Add the dry ingredients beating only until its incorporated, no streaks of flour should be visible. If adding nuts or chocolate chips or shavings add with the flour. Spoon into loaf pans, smooth top and bake approximately 1 hour for 9×5 loaf or 35 to 40 minutes for mini loaves, toothpick when inserted in center should come out clean when testing for doneness.

For marbled banana bread melt 3 oz dark chocolate add 2 tsp unsweetened chocolate powder, stir to combine. Remove one cup of the batter and mix with the chocolate. To make the swirl, spoon half of the batter into the loaf pan, dollop some of the chocolate mixture on top and swirl in using a skewer or butter knife, add the rest of the batter and chocolate, swirl and bake.

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