Banana bread is one of my favorite desserts! In this recipe, I share how to make a delicious and moist banana bread.  This recipe is based off the Neely’s recipe (the couple cooking show that used to be on Food Network).   I make a couple adjustments to the recipe.  I add walnuts instead of pecans and  I do not make my bread in a traditional bread pan.  I found making it in a 10 x 10 pan allows the bread to cook a lot faster and the texture is SO much softer.  So, if you have 3 overly ripe bananas the best thing to turn them into is banana bread.

After mixing all your ingredients together, pour them into a greased and floured pan.

To confirm the bread is done, always poke a fork or toothpick in the center.  It should come out clean.

Cool on rack for an hour before digging in (If you can wait that long. :))

Banana Bread Ingredients

• Vegetable Shortening for pan
• 1 stick butter, at room temperature
• 1 1/2 cups all-purpose flour, plus more for pan.
• 1 teaspoon baking soda.
• 1 teaspoon baking powder.
• 1/2 teaspoon salt.
• 3 large very ripe bananas
• 1 cup granulated sugar.
• 2 large eggs.
• 1/2 cup sour cream or non-fat plain yogurt
• 1 teaspoon vanilla
• 3/4 cup chopped walnuts

Instructions:

Bake at 350

1. Grease and flour 10x 10 pan.  (You can also use a traditional bread pan, 9 by 5 by 3-inch, cooking time will increase to 65 minutes)
2. In a large bowl, whisk together the flour, baking soda, baking powder and salt.
3. In a separate small bowl, mash the bananas with a wooden spoon, leaving a bit of texture.
4. In another large bowl, use a hand electric mixer or stand mixer to cream the 1/2 cup of butter and sugar together until light and fluffy. Add the eggs, 1 at a time. Stir in the mashed bananas, sour cream and vanilla and beat until just combined. Add the dry ingredients and gently stir in walnuts. Pour the batter into the pan and put on a sheet tray.
5. Bake for 40-45 minutes.  Done, once the bread is poked in the middle and it comes out clean.
6. Enjoy!