Sarah found this recipe on youtube and we love it! A great way to use over-ripe bananas.
There is a secret ingredient – sour cream – I’ve never used it in banana bread before.
oh. my. goodness!
Delicious! And very pretty baked in the bundt pan.
Sarah wanted to leave you with one hint ~ baking banana bread in a bundt pan is not the same as baking an angel food cake in a tube pan.
You do not, repeat do not, hang the cake upside down to cool!
But we do want to add that smushed up banana bread tastes just as delicious as sliced!
And it’s even a little more fun to eat – at least once!