Sometimes there are recipes in the world that have the power to change lives. This banana bread recipe is one such recipe. It is practically a thing of legend in the community I grew up in. Really. Just ask anyone at our church about Marie’s banana bread and you will get a, “OHMYGOSHSOGOOD!” response. (Or something along those lines.) I tell you, this stuff is incredible and EASY. Like, the only skills (or lack thereof) you need are the ability to measure, mix and turn on an oven. That means you too can be a master of banana bread and potential local legend!
6-8 ripe bananas, mashed (the more ugly and brown the banana, the sweeter the bread)
1 cup sour cream
1 1/3 cup vegetable oil
3 cups sugar
4 cups flour
2 1/2 teaspoons baking soda
1 1/2 teaspoons salt
2 teaspoons vanilla
(Nuts are optional, but I personally like it without them)
(Totally random side thought! I always say the ingredients in my head like the fairies in Sleeping Beauty whenever I type out recipe instructions—you know, when they are making Aurora’s birthday cake? I religiously watched that movie twice per day when I was little, and the voice of the green fairy, Fauna, will forever be stuck in my brain. “One tsp … Tisp?” And then the ever snarky and wonderful Merryweather scolds and points, “One teaspoon.” Anyone else do this? Anyone? Bueller?)
1. Preheat oven to 325°F.
2. In a large mixing bowl, blend all the wet ingredients and sugar with a stand mixer or electric mixer. Once they are thoroughly blended and smooth, add the rest of the ingredients until well mixed.
3. Pour into 4 greased and floured 7 1/2x 3 1/2 inch loaf pans. Bake at 325°F for one hour. Enjoy!