Janet’s Rich Banana Bread

Most helpful positive review From allrecipes.com

• this is a very good recipe!!! i like the bananas sliced not mashed. Good Bread
• This is a great recipe, my friends loved it and asked for the recipe. It’s really good warm with a scoop of vanilla ice cream – it tastes like dessert in a fine restaurant! Once I tried it with low-fat vanilla yogurt and it’s even richer that way, though you may need to cook it longer.
• So delish that I could not stop eating it!!! I used brown sugar instead, and I used a round 8 inch pan and reduced the time by about 5 or 10 mins. SOOOO good! I will never ever mash bananas in my bread again.
• Undoubtedly the BEST banana bread recipe I have tried (sorry grandma). I think the sliced bananas add more moisture to the bread, and the butter content gives the bread a great crust (don’t wrap it in saran to maintain it though). To note, I used what I had available. I used 1 container of nonfat vanilla yogurt instead of sour cream, I also used 3 bananas and added 1/4 c. cooked rasins to the recipe.
• Yummy-moist-good banana taste. Mine could have been taken out a little early but still very good. Delicious with honey roast peanut butter.
• Excellent recipe and I’m a novice to cooking. I did substitute the sour cream for lowfat banana yogurt and added a pinch of cinnamon. ADDED: I noticed I have had this recipe in my allrecipe.com recipe box for almost 10 years. Still good after all these years.

Ingredients

1/2 cup butter, melted
1 cup white sugar
2 eggs
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup sour cream
1/2 cup chopped walnuts
2 medium bananas, sliced

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9×5 inch loaf pan.
2. In a large bowl, stir together the melted butter and sugar. Add the eggs and vanilla, mix well. Combine the flour, baking soda and salt, stir into the butter mixture until smooth. Finally, fold in the sour cream, walnuts and bananas. Spread evenly into the prepared pan.
3. Bake at 350 degrees F (175 degrees C) for 60 minutes, or until a toothpick inserted into the center of the loaf comes out clean. Cool loaf in the pan for 10 minutes before removing to a wire rack to cool completely.

Source: allrecipes.com