This How-to video will show you a great recipe to use up all those over ripe bananas.
1 cup (250 mL) all-purpose flour
3/4 cup (175 mL) whole wheat flour
2 tsp (10 mL) baking powder
1/2 cup (125 mL) butter, softened
3/4 cup (175 mL) granulated sugar
1 tsp (5 mL) vanilla
2 very ripe bananas, mashed
3/4 cup (175 mL) sour cream
1/2 cup (125 mL) toasted chopped walnuts (optional)
In bowl, whisk together flour, baking powder and salt; set aside.
In large bowl, beat butter and sugar until fluffy. Beat in eggs one at a time, beating well after each addition. Beat in vanilla. Stir in mashed bananas and sour cream. Add flour mixture to banana mixture and stir to moisten. Add walnuts, if using and stir to combine.
Scrape into 8 x 4 inch (1.5 L) loaf pan and bake in 350 F (180 C) oven for about 1 hour or until tester inserted in centre comes out clean. Let cool in pan on rack. Remove from pan and let cool completely on rack.
Makes 1 loaf, about 16 slices