I cook it. You read it. And who knows…maybe you’ll give it a try!

I’ve always enjoyed a good piece of banana bread. And although my baking skills are subpar at best, I occasionally try my hand at this classic. I’ve tested out several recipes through the years, but recently came across one that really stood out from the rest: Janet’s Rich Banana Bread.

What I think separated this banana bread from so many others was its incorporation of sour cream, an ingredient that helped keep the bread very moist.

I followed this recipe almost precisely, only leaving out the nuts. I hate nuts in my bread—something that everyone in my household always agrees upon.

I highly recommend doubling the ingredients and making two loaves at once. Eat one loaf and throw the other in the freezer for a later date. I tend to wrap the freezer loaf with Saran Wrap, then foil, then place in a Ziploc bag. It’s a bit of overkill in the food protection department, but I find it does the trick.

Finally, always use very ripe bananas for any banana bread recipe. The perfect ripe banana is a somewhat black, almost disgustingly slimy mass that may scare the shit out of you to touch.

Happy baking!