Well, this is having a "Corona-renaissance" so...

Recipe is from: https://www.allrecipes.com/recipe/1.....-banana-bread/


Ingredients

Original recipe yields 15 servings

½ cup butter, melted

1 cup white sugar (used 1/2 cup sugar, its more than enough with the ripe bananas adding their own sugars)

2 eggs (you -could- also leave these out as well if going eggless, the banana is a natural binder)

1 teaspoon vanilla extract

1 ½ cups all-purpose flour (used Bobs Red Mill 1 to 1 gluten free flour)

1 teaspoon baking soda

½ teaspoon salt

½ cup sour cream

½ cup chopped walnuts (used toasted pecans, and if nut allergic just leave out)

2 medium bananas, sliced

* 1 to 1 1/2 tablespoons water



Directions

Step 1

Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5 inch loaf pan.

Step 2

In a large bowl, stir together the melted butter and sugar. Add the eggs and vanilla, mix well. Combine the flour, baking soda and salt, stir into the butter mixture until smooth. Finally, fold in the sour cream, walnuts and bananas. Spread evenly into the prepared pan.

Step 3

Bake at 350 degrees F (175 degrees C) for 60 minutes, or until a toothpick inserted into the center of the loaf comes out clean. Cool loaf in the pan for 10 minutes before removing to a wire rack to cool completely.

Add an extra 5 minutes to cooking this, but after that youre good...will show the slice once it cools down!

Enjoy!

~ From Chris: I had to add just a bit of water to this, it was still too floury even with the sour cream, eggs and butter to spread it around.

~ You can also add in chocolate chips, or even a good 1/2 cup of peanut butter and swirl it around in the batter as well !

~ Further update: As a tip from (who is brilliant) he recommended: 1.) Fold the wet with the dry gently, DONT over mix; and 2.) Lightly tap the bottom a few times to flatten it out. These steps should ensure that you have a smoother top, rather than the "moon landing" you see on my bread now XD