INGREDIENTS
3 medium bananas (Let bananas ripen on the counter until speckled and then freeze for 1-2 days. Take out to thaw 4-6 hours before you want to make the bread. Cut off the ends and squeeze banana and juices from peel into a bowl and mash with a fork. This will yield the sweetest banana bread ever!)
1/2 cup (1 stick) unsalted butter or margarine, softened
1 cup granulated sugar
2 large eggs (Room temperature)
1 1/2 tsp vanilla extract
1 1/2 cups all-purpose flour (If you are in South Africa, use Self-Rising flour but don't add baking soda since that will be in the flour already)
1 tsp baking soda
1/2 tsp salt
1/2 cup sour cream (don't substitute this for anything, this is the main ingredient that makes this banana bread moist)
1/2 cup chopped walnuts1/2 cup coconut flakes (I usually put mine through a blender so that the texture is less coarse)
.INSTRUCTIONS
1. In a large bowl, cream together butter and sugar.
2. Add in eggs and vanilla extract and mix well.
3. In a separate bowl, combine flour, soda and salt.
4. Add dry ingredient mixture to wet mixture and mix well.
5. Add in banana puree and sour cream and mix well and finally mix in walnuts and coconut flakes.
6. Pour batter into a greased 9" by 5" loaf pan (Optional: sprinkle some extra chopped walnuts and coconut flakes on top of the batter) and bake in a 325*F preheated oven for 60-75 minutes or until a toothpick or knife inserted into the center comes out clean.
7. Let cool for 10 minutes in the pan before removing from the pan. Slice and serve or store in an air tight container for 5-6 days (mine only last for 2/3 days and there are only 2 of us, hehe).
