Banana Bread

When I buy bananas we are inevitably left with some that just get riper by the day until they just get past the point of edibility (haha is that even a word? ?) When the bananas have crossed over to the literal dark side that’s when they are prime banana bread making material. Have more bad ones than you need? Freeze them! I got this tip from a friend and I just peel them and throw them into ziplocks. Just thaw them in the fridge and drain them. The thawed bananas will absolutely seem gross and slimy but they work really well.

Back to the recipe……Who doesn’t love banana bread? Why do we even call it bread when it’s clearly cake? Dense, moist, delicious cake! This is a cake that you don’t have to take too seriously. It literally comes together in less than 5 minutes. Don’t have a mixer? Mix it by hand, your results will be the same. Freezes very well. Makes 1 loaf

Preheat oven to 350

2 very ripe bananas mashed

1 cup granulated sugar

1 egg

1 tsp vanilla extract

1 cup sour cream

1 1/2 cups all purpose flour

1 tsp baking soda

1/2 tsp salt

1 pinch cinnamon

1 ripe banana sliced thinly

Mix all ingredients together just until everything is incorporated. Spray a standard size loaf pan with cooking spray. I almost always also line it with parchment but it’s not a must. Pour batter into pan and top with banana slices. Bake for 45 -55 minutes. Note that the type of pan you use could vary the baking time. Check for doneness by inserting a toothpick into the middle of the cake. If it comes out clean it’s ready.

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