Seriously…the Pioneer Woman has done it again. I had a collection of ripe bananas in the freezer that were begging to be turned into banana bread. Every time I make banana bread, I search the Internet for a recipe. This time was no different. As I was searching, I thought to myself, “Wait…why didn’t you check Pioneer Woman?! Duh!” And, as usual P-Dub did not let me down.
Honest to goodness, this is the easiest and best banana bread I’ve ever made. I’m not a huge fan of banana in the first place, so breads that are overly banana-y are not my favorite. This is perfect. I think the sour cream helps to tone down the banana flavor. Oh, and it makes a TON (baked in a bundt pan), so be sure you have plenty of taste testers or Sunday School members or friendly neighbors to share it with. 🙂
Pioneer Woman’s Banana Bread
2 sticks Butter
1-½ cup + 2 TBLS Sugar
3 whole Eggs
1-½ cup Mashed Ripe Bananas
4 cups + 2 TBLS Flour
1 teaspoon Baking Soda
1-½ teaspoon Baking Powder
1-½ cup Sour Cream
Preheat oven to 350 degrees. Grease and flour bundt pan.
Cream butter and sugar together. Add eggs one at a time, beating for a few seconds after each addition. Add mashed bananas and beat.
Combine dry ingredients in a separate bowl.
Add dry ingredients and sour cream alternately to the mixing bowl. Beat well until all combined.
Pour into bundt pan and bake for 1 hour 10 minutes or until a toothpick comes out clean.
Invert on a cooling rack and allow cake to cool slightly before slicing and serving with softened butter.