THE BANANA BREAD.....THERE'S ALWAYS ONE BETTER!

"I just pulled this out of the oven, cut a slice, slathered butter all over it and then melted into a puddle of happy taste buds as I took a bite. YUM. It’s so moist and flavorful!"~Tasty Kitchen Review

I was intrigued. The recipe is from Ree Drummond, The Pioneer Woman! What a great review this received. I was going to bake my usual banana bread recipe, but decided to see if anything else peaked my interest. I love trying new recipes and seeing if there is one even better than my usual favorites!

My Review~
This bakes up beautifully! It came out of the bundt pan very easily after cooling for 10 minutes. I think it is more similar to a moist cake, rather than a dense banana bread. My family does not like nuts in anything (however, I do) so this is going to really please them! It is not a sweet cake at all. I thought it added a bit of sweetness by sprinkling the cake with powdered sugar. There is nothing not to like about this recipe. It was delicious served warm and would be marvelous with fresh summer berries. This is a beautiful recipe to share as most of us are always on the hunt for a new banana bread recipe!

BANANA BREAD BY THE PIONEER WOMAN 2 sticks Butter 1-½ cup 2 T. Sugar 3 whole Eggs 1-½ cup Mashed Ripe Bananas 4 cups 2 T. 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.