There are few things more comforting and delicious as banana nut bread! In my opinion, banana nut bread is acceptable to bake all year around, but it’s especially wonderful as the season changes and the weather cools down. This recipe works for both a loaf of bread and muffins. I love to double the ingredients and make both! When you have a few old bananas lying around, throw them in a mixer and follow this recipe! The muffins make a great treat to bring over to a friends house or keep on the counter for a quick and easy breakfast on the go. You won’t find a more yummy recipe than this one, trust me!

Recipe

Ingredients

1 cup of sugar

2 eggs

1 tsp. of vanilla

1 stick of softened butter

1 1/2 cups of sifted flour

1 tsp of baking soda

1/2 tsp of salt

3 overly ripe (almost old) mashed bananas

1/2 cup of sour cream

1 cup of chopped pecans

Directions

Heat the oven to 350. Mix sugar, eggs, vanilla, and butter in a mixer. In a separate bowl, combine flour, baking soda and salt. Slowly mix the dry ingredients with the wet. Once combined, stir in bananas and sour cream. Pour mixture into a greased loaf pan or muffin pan with muffin cups. Sprinkle chopped pecans on top and bake.

Bake for 50 min - 1 hour for loaf.

Bake for 15 - 18 min for large muffins.

Bake for 12 - 15 min for mini muffins.

Double recipe to make 1 loaf, 12 large and 12 mini muffins.

xx,

CKS