I made the most yummiest banana bread. I've never been steared wrong, but it's probably because I never go by the recipe when it calls for 2 bananas. We never have just 2 over-ripened bananas. You must be crazy.
Emily's Version of Banana Bread
Pre heat oven to 325*F and spray a loaf pan with non-stick spray.
Stir together: 1/2 c. unsalted butter, melter and 1 c. white sugar
Stir in: 2 eggs and 1 t vanilla
In separate bowl combine: 1 cup all-purpose flour, 1/2 cup coconut flour, 1 t baking soda, and 1/2 t salt
Combine dry ingredients with wet.
In the same bowl you used for the dry ingredients mush together: 1/3 c. sour cream, as many over-ripened bananas as you want (I could have used all 4 that we had be for whatever reason I didn't...I regret it!!!), 1/8 c. sliced almonds (I didn't have walnuts), 1/4 c. semi-sweet chocolate morsals, and 1 t cinnamon.
Fold the mush into the other stuff.
Poor batter into pan.
Bake for an hour (this depends on your oven I'm sure)
I wanted to take a picture of my bread but light was terrible...just imagine yummy everywhere!
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