|1 1/4 cups sugar||1/2 cup butter, (one stick) softened|
|2 eggs||1 1/2 cups smashed bananas, very ripe; about 3 bananas|
|1/2 cup milk||1/4 cup sour cream|
|1 teaspoon vanilla||2 1/2 cups all-purpose flour|
|1 teaspoon baking soda||1 teaspoon salt|
|1 cup either nuts, frozen fruit (drained), fresh fruit or dried fruit, chocolate, peanut butter or toffee chips|
- Preheat Oven to 350 degrees Fahrenheit. Generously spray pans with baking spray, or coat with oil and flour.
- In a large bowl, smash bananas roughly and add sugar, butter, eggs, milk, sour cream and vanilla. Stir until combined but bananas will still be lumpy.
- Add, to the banana mixture, baking soda, salt and flour. Stir until all ingredients are combined but try not to over mix the dry ingredients, into the wet, to avoid a dense batter. You will have a very lumpy batter when done.
- At this point you can divide into muffin tins, bread pans, bunt pan, cake pan, etc.
- Put onto the center rack of the oven and bake until a toothpick, inserted in the middle, comes out clean. This should take about an hour, depending on your pan. Muffins take less time, since they are smaller. I would check on muffins in 20 minutes.
- Once done, place on a wire rack to cool at least 10 minutes. Then, carefully, loosen the sides with a butter knife and flip the bread out of the pan. Let the bread continue to cool for about an hour or even two. The thicker the product, the longer you need to let it rest. It continues to cook while it cools.
This has a shelf life of about 3 days and will store in the fridge for at least a week, but tightly covered. You can also freeze it for a few months and it will still taste delicious.