Banana Nut Bread

Its classic, but that's because its so darn good. We are constantly buying bananas for their fantastic nutrition at a budget price, but sometimes our eyes are bigger than our stomachs and they don't get eaten. So the perfect excuse for me to whip out my KitchenAid hand mixer is banana bread. My favorite recipe for a perfectly moist, sweet banana bread is an adapted version from Allrecipes.com, which was originally Janet's Rich Banana Bread. Here's a link to the original recipe:

http://allrecipes.com/recipe/janets-rich-banana-bread/detail.aspx

And here's my take:

Kara's Banana Bread

Ingredients

1 cup butter, melted
1 cup white sugar
1 cup packed brown sugar
4 eggs
2 teaspoons vanilla extract
3 cups all-purpose flour
2 teaspoons baking soda
3 teaspoons cinnamon (or pumpkin pie spice, for a really great flavor)
1 teaspoon salt
1 cup sour cream
1 cup chopped pecans
4 medium bananas, pureed

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease two 9x5 inch loaf pans.
In a large bowl, stir together the melted butter and sugars. Add the eggs and vanilla, mix well. Combine the flour, baking soda, spices and salt, stir into the butter mixture until smooth. Finally, fold in the sour cream, walnuts and bananas. Spread evenly into the prepared pans.
Bake at 350 degrees F (175 degrees C) for 60 minutes, or until a toothpick inserted into the center of the loaf comes out clean. Cool loaf in the pan for 10 minutes before removing to a wire rack to cool completely.

And here's the final product. Happy Baking!