My child is a banana freak about every other week. The problem is I never know which week is the on week. So I buy a bunch of bananas every week and lately more often than not they don’t all get eaten. Neither the boy or I will eat over ripe bananas and the trusty husband? Just the smell of bananas makes him gag. I seem to always accumulate over ripe bananas. And I swear I have tried every banana bread or muffin recipe under the sun. They either come out like a hockey puck or with that slimy top. Ick. Even Betty has done me wrong. I’ve tried recipes with applesauce and everything else. All crap.
Once again I found my house full of over ripe bananas. I am so stinking sick of throwing away expensive fruit I thought I would try it again. I turned to my ever helpful Bread Bible for guidance. Surely Rose would have the answer. Sho nuf, there was a recipe for Texas sized banana muffins. Of course if there is one cooking implement in my home I don’t have it’s a Texas muffin pan. *note to self on next trip to The Crate* So I use a loaf pan.
At first this recipe seems a bit odd. It calls for 1/4 cup of sour cream and only 1 banana. What’s more, it calls for Turbinado sugar not regular sugar. Lucky for me, Turbinado sugar is what is used in the perfect Irish Coffee. Got some. Oh. My. GAH! If you have never tried this particular recipe go now. Go buy the Bread Bible and try it. I’ll wait….
did you get it yet? Oh the yumminess. Oh the joy. I could sit and eat the entire loaf in one sitting. This ranks right up there with making your own granola (yes I’ll give you that recipe at a later date). But seriously. This is, if I weren’t married I would seriously ask this bread home. I think I’m slobbering a little just thinking about the goodness.