Recipe: Best Ever Banana Bread

I have been a banana bread fanatic since I was a little girl. Of all I have ever tasted, this is by far the best. Made with sour cream, it is moist, tasty and won't crumble.

I mash and freeze bananas when they get too ripe by 3 or 6 to a zip lock bag. Then I get out, defrost in microwave and make bread. Very easy. Sour cream also keeps the bananas in the bread from turning so dark and keeps the crust of the loaf golden instead of getting dark.

Here it is: Let me know if you like it!

BANANA SOUR CREAM LOAF

2/3 cup butter or margarine, softened
1 1/2 cups sugar
2 eggs
1 1/2 cups mashed bananas (about 3)
2 3/4 cup flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/2 cup sour cream
1 cup chopped pecans or walnuts (optional)

Cream butter and sugar until light and fluffy. Add eggs and bananas and beat until well blended; set aside

Sift together flour, baking powder, baking soda and salt. Add alternately with sour cream to banana mixture, stirring just to blend. Stir in nuts. Spoon batter into greased and floured (I just use pam) loaf pan.

Bake at 350 degrees F for 90 minutes or until toothpick comes our clean. Let stand in pan for at least 10-15 minutes. (We can't wait - we love it hot as well as cold)

VARIATIONS:
- I have family members ho are allergic to nuts - so I make some loaves with, some without and both are equally delicious.
- Another recipe I have calls for 1/2 cup rough chopped maraschino cherries. I added to above recipe - WOW! Absolutely mouth watering.