I order most of our food online and have it delivered. Saves money, saves time and works like a charm. When ordering fruits, I order them by quantity, not by weight. I always get my 6 apples, 1 pineapple, whatever. The last time, I ordered 4 bananas and got 4 bunches! Well, we are not THAT big on bananas, so it was easy to have a few ripen enough to be put into banana bread.
After tweaking this recipe, out of the oven came this lovely, fragrant loaf that just stole my heart! I have never eaten banana bread before and this one is all I thought it would be. It is sweet enough, moist, tastes delicious warm or cold the next day! Pip likes it as well, so I am sure to repeat it, maybe with some nuts next time.
Oh, did I mention it is super simple and freezes well?
So, for this darling, you are going to need
- 1/4 cup butter, softened
- 1/2 cup confectioners sugar
- 2 eggs
- 1 cup sour cream
- 1 cup mashed fully ripe bananas (about 3)
- 1 cup whole wheat flour
- 1 cup all-purpose flour
- 1 packet baking powder
- pinch of salt
Preheat the oven to 180°C. Grease and flour the loaf pan.
Mix flours, salt and baking powder and put to one side.
Whip butter with sugar until creamy, add eggs, sour cream and bananas and mix well. Add the dry ingredients, only mixing until just combined.
Pour into the pan and bake for about 50 minutes, until the toothpick comes out clean. Enjoy, whichever way you like!
I took this post to party!
Think Pink Sunday, DIY Inspired, Share It Sunday, Craft Schooling Sunday, Snickerdoodle Sunday, Crafting Along, Handmade Tuesdays, Treasure Box Tuesday, Cafeinated Crafters, Craftastic Monday
Berries and Yarn 
I’ve never tried sour cream in banana bread, what a great idea! Thanks for linking up to Snickerdoodle Sunday!
My banana bread recipe is very similar, but uses yogurt instead of sour cream 🙂 Those ingredients really add a little something special to the taste 🙂
Oh goodness this looks delicious!