Quick and Easy Banana Bread

I always have the best intentions. A to-do list a mile long. Sometimes I accomplish all I mentally set out to do. Nope, not this weekend. This weekend I watched Mad play soccer, did some shopping (kitchen stuff of course) and spent time with friends. So I guess you could say I accomplished a lot of fun stuff, even if the floors didn’t get mopped. But this bread, this banana bread is an easy Sunday night loaf to make, because who doesn’t like a piece of warm bread to slather some butter on while thinking of their week ahead? This recipe is great because you can whip it up and go off and do something else for the almost hour it bakes, with your house smelling great, and a snack for later.

 

Easy banana bread

1 stick unsalted butter at room temp

1 cup granulated sugar

2 large eggs at room temp

1 1/2 cups flour

1 tsp baking soda

1 tsp cinnamon or nutmeg (your choice)

1 tsp kosher salt

4 bananas mashed (ripe preferably, but I used a mixture and it still tastes great)

1/2 cup sour cream (full fat)

1/2 tsp vanilla

1/2 cup pecans  (optional)

Preheat oven to 350 degrees

Grease and line a loaf pan with parchment paper

In a mixer fitted with a paddle attachment, cream butter and sugar until fluffy, 8-10 minutes on medium speed

Add eggs and vanilla until incorporated

In a medium bowl, whisk flour, baking soda cinnamon or nutmeg and salt. Add to butter mixture until just combined. Add bananas and sour cream (nuts if using)

Bake for 55 minutes (put loaf pan on a baking sheet for a more even cook) or until a toothpick comes out clean

Cool for 20 minutes on rack, remove and serve

Can be saved for a week wrapped tightly in plastic wrap (usually doesn’t last that long)