Whenever I have house guests one of the things that I usually try to make for a quick breakfast is Banana Bread.
Mostly everyone likes it and it is very easy and quick.
Banana Bread is one of those recipes that is good no matter how you make it
—with or without nuts,
—with or without cinnamon.
The choice is really yours.
I prefer with nuts and with cinnamon.
I decided this time that I would try a recipe from here–I adapted it just a little.
This bread is very moist and very flavorful.
It is perfect slathered with Honey Butter.
(adapted slightly from Pioneer Woman)
2 sticks of butter
1 1/2 cups + 2 tablespoons sugar
3 whole eggs
1 1/2 cups mashed ripe bananas
4 cups + 2 tablespoons flour
1 teaspoon baking soda
1 1/2 teaspoon baking powder
1 teaspoon cinnamon
1 1/2 cups sour cream
1 cup chopped pecans
Preheat the oven to 350 degrees.
Grease and flour a bundt pan.
Cream the butter and sugar together. Add the eggs one at a time, beating for a few seconds after each addition. Add the mashed bananas and beat.
Combine the dry ingredients in a separate bowl.
Add dry ingredients and sour cream alternately to the mixing bowl. Beat well until combined. Add nuts (optional) and stir by hand until well combined.
Pour into a bundt pan and bake for 1 hour, 10 minutes or until a toothpick comes out clean.
Invert on a cooling rack and allow the cake to cool slightly before slicing.
2 sticks of butter (left at room temperature approximately 30 minutes)
1/2 cup powdered sugar
1/2 cup honey
Place all ingredients in a bowl and beat with an electric mixer on medium-high speed for 2-3 minutes.