So over the past few months I’ve been on a search to find the perfect banana bread…and I think I’ve finally found it! If you have a better one send it my way, because I LOVE banana bread!
So after my little monkey went to bed last night I decided I needed to put our spoiled bananas to good use. I waited so patiently for the muffins to be done… and when the timer finally wen’t off I was sooo excited! I ran and grabbed one mitten and pulled those babies out. I think I was a little too excited, and to my dismay this is where the muffins ended up. It was a sad night.
LUCKILYYY I had made two extra loaves I had planned on giving away. In case you’re wondering that loaf below was NOT given away & was eaten by me. ;) My husband couldn’t fathom having all those muffins go to the trash, so he salvaged a few muffins and ate them right up!
1/2 c chopped pecans (optional - I left these out!)
Preheat oven to 325°. In a large bowl cream butter and sugar. Then mix in eggs, vanilla and sour cream. In a separate bowl whisk flour, baking powder, baking soda, and salt. Slowly add to sugar mixture and stir until combined. Fold in bananas, nuts, and chocolate chips. Pour into 2 large loaf pans or 4 small loaf pans. You can also make 24 muffins. Bake for 1 hour in a loaf pan, 35-45 minutes in a small loaf pan or 25 min in a muffin pan. You want the bread to be lightly browned. Make sure it comes clean with a toothpick.
Once the bread is cooked, remove the bread from the pan and place on a cooling rack.
Lifestyle expert, Pinterest tastemaker and blogger at iheartnaptime.com. Jamielyn aspires to reach women, get their creative juices flowing, and to genuinely inspire. When she’s not creating, Jamielyn loves to chase her two little monkeys and snuggle up on the couch with her man.