Banana Bread

Stop searching right now for your go-to banana bread recipe; because this is it. It's so good even Katie blogged about it and gave it rave reviews! My mom has been making this bread for as long as I can remember and I started making it with her years ago. With three bananas in one loaf and the extra special ingredient of sour cream added in there; this bread is super-moist and extremely delicious.

Make sure you use OVER-ripe bananas. I'm talking like no more yellow skin there, just brown. They will be much easier to mash up and add to the flavor of the bread. (I just slice the bananas into a bowl and mash them with a fork.) I have also made this into three mini-loaves, which bake for about a half an hour. Enjoy!

Banana Bread
from Jo's kitchen
Makes one loaf

1/2 cup shortening
1 cup sugar
2 eggs
3 medium bananas, mashed
3 tablespoons sour cream
1 tablespoon lemon juice
2 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda

Preheat oven to 350 degrees F.

Cream the shortening and sugar in a large bowl, either with an electric mixer or using a handheld mixer.

Beat in eggs; then bananas, sour cream, and lemon juice.

Whisk together flour, baking powder, salt, and baking soda. Add to banana mixture and stir until just incorporated.

Pour into greased and floured 9x5x3 loaf pan. Bake for 60 minutes or until toothpick comes out clean.