Easy Banana Bread

It was simple. No trendy additions. No unusual techniques or fancy names. It was just banana bread.

INGREDIENTS

·          1/2 cup (1 stick) butter, at room temperature, plus more for pan

·         1 cup granulated sugar

·         2 large eggs

·         1 1/2 cups unbleached plain flour

·         1 teaspoon baking soda

·         1 teaspoon salt

·         1 cup mashed very ripe bananas (about 3)

·         1/2 cup sour cream (I used Fat Free Greek yogurt)

·         1 teaspoon vanilla

·         1/2 cup chopped walnuts or pecans (optional; I didn’t use them)

INSTRUCTIONS

1.     Preheat oven to 350 degrees. Butter a 9x5x3 inch loaf pan; set aside. In an electric mixer fitted with the paddle attachment, cream butter and sugar until light and fluffy. Add eggs, and beat to incorporate.

2.     In a medium bowl, whisk together flour, baking soda, and salt. Add to the butter mixture, and mix until just combined. Add bananas, sour cream, and vanilla; mix to combine. Stir in nuts, and pour into prepared pan.

3.     Bake until a cake tester inserted into the center of the cake comes out clean, about 1 hour 10 minutes. Let rest in pan for 10 minutes, then turn out onto a rack to cool.

* I used Greek yogurt simply because it was what I had on hand; no sour cream. I would continue to do so, as it cuts out fat calories and the result is the same. In fact, I have often thought that Greek yogurt is a great substitute for sour cream, and I don’t think most people would know the difference if you put it on their baked potato, even, as it is so similar. Just healthier for you!