We eat a lot of fruit at our house. I feel like I am constantly buying bananas because we go through them so fast, especially when we choose to eat them in malts, cereal or peanut butter and banana wraps (a kid fave!). So, the other day, I mentioned to Wyatt that he should take a banana in his lunch. He slyly told said "you know what happens if I don't and you have a bunch of bananas that need used...." I guess I'll have to make banana bread. "Sweet"! was his reply! He is my banana bread expert. I have tried several kinds over the years, just to mix it up and I keep coming back to this one. You can tell a good recipe by how the card looks.....
Its a really simple recipe with a special addition by the Erickson family.
The key to great banana bread is the ripeness of your bananas. The uglier the better. If you think you should throw them out, they are perfect for bread!
1 cup sugar
1/2 c softened butter
1/2 cup sour milk (1/2 cup of milk with 2 t. vinegar added. Let it sit 5 minutes before adding)
1 t. soda
2 cups flour
3 mashed bananas
3/4 t. salt
Mix in order and bake at 350.
Let me know how you like it!