Every now and then, instead of indulging at Sunday dinner, we have our indulgence at breakfast or brunch. Banana bread is one of those things that gives me a warm and fuzzy feeling inside, especially when served warm with a pat of butter. Mmmmm.

There are many opinions as to what constitutes the ‘best’ banana bread. To me that means banana bread. You heard me, don’t mess with it! No chocolate chips, no fruits, no nuts, no toasted pine nut and kumquat zest served with a cognac infused cranberry coulis nonsense. It should be ultra moist, lightly spiced and packed full of banana flavour. That’s all.

1/2 cup butter, melted
1 cup white sugar
2 eggs
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon pumpkin spice or to taste
1/2 cup sour cream – the secret moist maker
2 medium bananas – when you think they are black enough, wait another day, this is key for maximum banana flavor.

1. Preheat oven to 350 degrees F and grease a 9×5 inch loaf pan.
2. In a large bowl, combine the melted butter and sugar.
3. Add the eggs and vanilla, mix well. 
4. Combine the flour, baking soda and salt, add to the wet mixture and beat until smooth.
5. Fold in the sour cream and bananas. I use a stand mixer and like to break the banana into 1″ chunks and throw them in.

6. Pour into the prepared pan and bake for 60 min or until a toothpick comes out clean. 
7. Get in a crossed leg position, place your hands on your knees and inhale that banana smell. Oh-mmmmmm.
8. Leave the loaf in the pan to cool for 10 minutes before removing to a wire rack to cool completely.