A-peeling Banana Bread

I was rummaging through my freezer today and came across a bunch of frozen bananas.

When the bananas start getting overripe, I pop them into the freezer for future use.  Sometimes I leave them as is and sometimes I peel them first and put them in a ziptop bag.

They're easier to deal with if they're peeled first, but sometimes I slip up and forget to peel them.

 

I decided to make our favorite banana bread today.  I found this recipe several years ago.  You know how you think to yourself, "Do I really need to try yet another banana bread recipe?"  Well, the answer is heck yeah!  This is the Best.One.Ever.  Better than Mom's, and that's saying something.  But I did embellish it...with my favorite chocolate chips, just like Mom used to do.

Moist and A-Peeling Banana Bread
Adapted slightly from allrecipes.com
(click here to print)

• 2 Tbsp. sugar
• 1/2 tsp. cinnamon
• 6 Tbsp.butter, softened
• 1 1/2 cups sugar
• 1 large egg and 1 egg white
• 3 very ripe bananas, mashed
• 8 ounce container sour cream (light is okay)
• 1 tsp. vanilla
• 1 tsp. cinnamon
• 1/4 tsp.salt
• 1/2 Tbsp. baking soda
• 2 1/4 cups flour
• 1/2 cup chopped pecans or walnuts (optional)
• 1 cup chocolate chips (optional)

Preheat oven to 300 degrees F. Grease 1 large (13x7 inches) or two small (7x3 inch) loaf pans.  In a small bowl, stir together 2 Tbsp. sugar and 1/2 tsp. cinnamon. Dust pans lightly with cinnamon and sugar mixture.

In a large bowl, cream butter and 1 1/2 cups sugar.  Mix in eggs, bananas, sour cream, vanilla and cinnamon.

Mixture should be light yellow and creamy.

Stir in salt, baking soda and flour, nuts and chocolate chips (if using) until just incorporated.  Do not overmix.

Divide into prepared pans.  Bake for 1 to 1 1/4 hours, until a skewer inserted in center comes out clean. Cool in pan(s) for 15 minutes, then turn out onto a wire rack to finish cooling.

Slice and enjoy!

 Linking to :     Miz Helen's Country Cottage

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