Extra Moist Banana Bread

Preheat the oven to 350 F. Line the bottom of 2 standard sized loaf pans with parchment paper, then coat the sides with oil and flour, tapping out all extra flour.

In a large bowl cream together the butter and sugars. In a separate bowl mash up the bananas to make sure they are good and gooey. Once the bananas are good and gooey, add them to the butter sugar mix. Mix well! Add sour cream, vanilla, eggs, honey and salt and mix thoroughly. I prefer to add my baking soda, baking powder and cream of tarter to the liquid mix at this point. Then slowly add in the flour and scrape the sides of your bowl to make sure that everything is mixed well! If you use nuts, fold them in now.

Pour into 2 loaf pans and bake for 45-60 minutes, until a toothpick inserted into the center comes out clean. My oven takes about 50 minutes.

Note: I keep my ripe bananas in the freezer, so that whenever I want to bake banana bread, I have whole bananas in the freezer. I just set them out an hour before I start baking to thaw and then peel them. The frozen bananas thawed are very gooey, and easy to mash.