Banana Bread / Muffins

I have for a very long time now been on the lookout for a very good banana bread, I am happy to tell you, I have found it. Some of the breads I made before were either sort of soggy-like on the bottom or not moist enough. Some were too dense and some had too many nuts, while I love nuts, I don't really like them in cakes of any kind. So, if you like nuts, add 1 cup chopped pecans or walnuts to the recipe, I think it will turn out just fine. Also, remember whenever you use nuts, toasting them always enhances their flavor. I have also made this recipe into banana cupcakes with cream cheese icing on top. The same cream cheese icing I use for carrot cupcakes.

I changed the original recipe which came from Epicurious, I added extra banana and replaced half of the sugar with brown sugar. I also added vanilla extract and of course omitted the nuts. My picky little eater has found a new favorite- and imagine...he doesn't like nuts either! The banana bread will come in handy for my 3:30 sugar fix- everyday around that time I must have sugar...I'm addicted, I know. But I don't hear anyone complaining about the amount of baking I do at my house and if that's my only addiction, I think I will be just fine- my skinny jeans haven't seemed to mind! Anyhow, when I took the photo the banana bread had already been dug into by little hands so the muffins were the only ones which remained untouched. The recipe makes two loaves, but I usually make one loaf and six jumbo muffins. When filling the muffins, fill almost to the top, they do not rise very much.

Banana Bread / Muffins

2/3 cup sour cream

2 teaspoons baking soda

1/2 lb. butter (2 sticks) at room temperature

1 cup sugar

1 cup brown sugar

4 eggs

1 tablespoon vanilla

2 1/4 cups mashed ripe banana (about 6 medium bananas)

4 cups all purpose flour

1 teaspoon baking powder

Brown sugar crystals for sprinkling on top

Preheat oven to 325 F, grease and flour 2- 9x5 loaf pans, or 1 loaf and 6 jumbo muffins with liners.

1. Combine sour cream and baking soda and set aside. Using electric mixer cream butter and sugars in large bowl. Add eggs one at a time incorporating well between additions. Add vanilla and mix well.

2. Add ripe banana and sour cream, mix well. Sift flour and baking powder in and mix until incorporated. If adding nuts (1 cup) add them now.

3. Spoon mixture into pans sprinkle generously with sugar and bake for 50 minutes or until browned (loaves) or, 30 minutes for jumbo muffins.

The bread will keep covered at room temperature for 3 days. Sometimes when I have a plethora of ripe bananas I mash them, measure them out for the recipe and freeze them in a Ziploc bag. When I'm ready to bake, I just pull the baggie out, defrost and voila.