Disclaimer: Remember a few months ago when I said that I was going to count calories and only prepare foods that had a decent nutritional value? Yeah – this isn’t one of those recipes. I included the calorie count for those of you that are interested, but I would urge you not to look if you’re not. The good news if that you can stretch this recipe by basically only eating 3/4 of a serving the calorie count is in much more reasonable territory.
With that said, E’s a huge fan of banana bread, and we frequently have leftover, brown bananas in the house. So, needless to say, I’ve made more than a few batches of banana bread in my life. This one’s taken a few tries to get rights, but it’s damned near perfect at this point.
A couple of tips: First, we put all of our overripe bananas in the freezer. Whenever there are enough in the freezer, I make banana bread. It’s that simple. Just defrost the bananas in a bowl in the fridge. Peel and use as the overripe bananas that this recipe calls for. Second, for whatever reason, I’ve found self-rising flour to work best for this recipe. You can create self-rising flour by adding baking powder and salt (head over to Add a Pinch for DIY instructions). Third, under no circumstances skip the sour cream. I know it’s bad for you. But, it is delicious. Fourth, feel free to add walnuts. Not a favorite in our house, but if you’d like to add nuts, just stir them in towards the end (before pouring into the loaf pan).
At some point I’ll start experimenting with a lower calorie variation of this recipe, but in the meantime, we’re 100% content enjoying this saturated-fat-laden version.
