15 Aug 2011 2 Comments
The other morning for breakfast (well it was 11am…so late breakfast) I was going to have frosted mini wheats. They are one of my favorite cereals! I had it all poured out in the bowl and then opened the fridge and…no milk. Gah! I hate when this happens! And then after that I didn’t want to eat anything else because I had my mind set on cereal. So I sat and sulked for a while. And then I decided to make banana bread with the 3 very ripe bananas we had on the counter.
I love banana bread so much but whenever I made it, I was never pleased with the results. It was always too dry or not very flavorful. I had a lot of banana recipes saved that I wanted to try out and I finally did! I was so incredibly happy with the results! I will definitely look forward to making this again. Oh it was also super easy to make! And the oven didn’t stop working..I would have to say it was better than frosted mini wheats :)
Recipe from 4littlefergusons on Tasty Kitchen
1/2 cup granulated sugar
1/2 cup brown sugar (not packed)
1 stick butter, softened
4 tablespoons sour cream
1 ½ cup flour
1 teaspoon baking soda
1/2 teaspoon salt
3 whole over-ripe bananas, blended so that they’re liquid
- Cream together first 5 ingredients.
- Slowly add the flour and then the baking soda and salt. Add the blended bananas.
- Put in a greased bread loaf pan and bake at 350 degrees for 45-50 minutes. (How easy was that?!?)
- Then enjoy the super not-dry and tasty bread! Usually I always put butter on breads and muffins, but this really doesn’t need it! Which is kinda crazy because I love butter!