The way I see it...

... if eating banana bread batter makes me feel terrible with a stomach ache all night, then so be it. I will still be a happy girl. This is probably my favorite batter to eat (correction: gorge). I can't help but to "accidentally" scoop out the excess batter and lick the bowl AND spoon clean. It also brings back memories of my mom baking this bread often, as well as my grandma, who gave her the recipe. This has been a popular recipe in my family's kitchen for years so it's time I let everyone in on our family recipe. I have yet to find another banana bread recipe that competes with this one...

** This picture is before I lost my patience by taking it out of the pan while it was still warm and also realizing the middle was super gooey! Not a big problem but I had to put it back in the oven and it was a liiiiiittle bit messy after...

BEST BANANA BREAD RECIPE

Bread Ingredients:

1/2 shortening (butter flavored crisco is best)

1 cup sugar

2 eggs

1 cup (or 2-3 very ripe bananas)

2 cups all-purpose flour

1/2 cup sour cream

1/2 tsp vanilla

1 tsp baking soda

1 tsp baking powder

1/2 tsp salt

 Topping Ingredients:

1/3 cup of sugar

1 tsp cinnamon

1/2 chopped walnuts (optional)

Directions:

1. Preheat oven to 350*F; use cooking spray on a loaf pan.

2. In a large bowl, beat together: shortening (softened), eggs, vanilla, sour cream.

 Mix with an electric mixer until smooth. Then add the bananas and stir in with a spoon (don't over-mix).

3. Gradually add dry ingredients (flour, sugar, baking soda, powder, and salt).

4. Add half the batter to the pan then layer with half the topping and add any other layers you want ( I sometimes add chocolate chips).

5. Finish off with the rest of the batter and finish it off with enough of the topping to cover it. 

6. Pop it in the oven and bake for about 50 minutes but check to make sure it's not super gooey or over baked! 

The inside of the finished product after a slight mishap with the cooking time ( I accidentally did 45 mins)...