This banana bread is yummy by itself or spread with butter, jam or ice cream! In our family of eight, it takes a mighty stern look to make it last more than a day.
1cup butter or cocoa nut oil, softened
1 1/3cup sugar
4 very ripe bananas, mashed
1 1/2 tsp vanilla
4 eggs
1 1/2 cup white flour
1 1/2 cup whole wheat flour
1/2 tsp salt
2 tsp baking soda
1 cup sour cream
1 cup nuts
Mix butter or oil with sugar, add mashed bananas, vanilla and eggs. In another bowl, add white and wheat flours, salt and baking soda. Stir with whisk to mix. Combine banana mixture to flour combo and stir. Last add the sour cream and nuts. I don't know that it makes any difference adding the sour cream last, but it is just the way I do it. Nuts are optional and I have been known to forget them.
Place your banana bread mixture in two oiled bread pans or an oiled pound cake ring. Bake for about 35 at 350 F in the bread loaf pans. Bake about 75 minutes in the pound cake ring. After removing from oven, let your bread sit and cool enough that the bread pulls away from the pan. You may have to use a knife to cut it away.
