Mom's Banana Bread.

 

 

When I think back to the Sunday mornings of my childhood, a few things come to mind. The sound of coffee brewing in the pot downstairs, the rustling of paper as my parents read the Sunday Oregonian and the smell of banana bread baking in the oven. My mom has always been an early riser. Waking up prior to five a.m. is commonplace for her and by the time I would rise at the more normal weekend hour of seven, my mom would be halfway in to her second pot of coffee, the paper already in the recycling box and banana bread cooling on the kitchen counter. This morning I awoke at 6:15 a.m. Dave was snoring beside me and I knew it would be another few hours before he dragged himself out of bed. So after making a pot of French press, I decided to bake.

Randi's Sour Cream Banana Bread

• 1 stick room temperature butter
• 1 cup sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 1 1/2 cups all purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup mashed bananas (about three ripe bananas)
• 1/2 cup walnuts or pecans (optional)
• 1/2 cup sour cream

Pre-heat oven to 350 degrees.

While oven is pre-heating lightly grease a 9x5 baking pan.

Cream butter, sugar, eggs and vanilla. Add flour, baking soda and salt. Mix in bananas, nuts and sour cream. Bake for 1 hour or until a toothpick inserted into the center of the bread comes out clean.