Before we dive into this moist and super easy banana bread recipe, I have a question for you. You ever just wake up and realize that you’re ready for more? Even if more is a little fuzzy and needs some structure, you recognize the need for something new. I’m there. Work is cool but I’m ready for something more meaningful. Maryland has been the change I needed and now I’m ready to activate the change.
Food blogging has given me the creative space I craved and now my heart and mind can’t fight the desire to nurture this baby, fully. I’ve been in this space before so I know better than to up and quit my 9-5 life without a plan, however I recognize the pull, the push, and the call. A shifting is happening! I know that none of that has nothing to do with this amazing and easy banana bread but it was on my heart.
Okay moving on…
Now that I have you caught up on my mental space, I am so excited about this banana bread! This really is an easy and super moist banana bread. For two reasons; one it’s so moist(I know, that word again) & flavorful and it’s just so darn good!! I’ll also say that this bread will you through the week day mornings. I’m sure I’ve shared my morning struggles with you all so this banana bread helps.
SOME TIPS TO GET YOU STARTED:
- As always, make sure your eggs and sour cream are at room temperature
- So the secret to a super moist banana bread is of course our star ingredient but also, the sour cream. The sour cream is major but if you must, you can use greek yogurt as a substitute.
- Super ripe bananas are best for banana bread. They add more flavor and are easy to mash with a fork
- If you choose to add walnuts or pecans, I recommend chopping them into small pieces