Best Banana Bread

There are a great many recipes for banana bread out there, and I have not tried them all. I have had great difficulty moving beyond this particular recipe since it always turns out for me. I always add maraschino cherries and chocolate chips and occasionally pineapple chunks. Today's batch is a little light on the chips as I am mysteriously out of them. Don't know how that happened since I buy the big box from Costco.........but I guess it's time to buy another. I just added more cherries to compensate. As well as being practical for using up otherwise inedible bananas, it makes two loaves and they freeze very well if you should find yourself in the position of not being able to eat two loaves within 3-4 days. Sometimes it happens....
If you'd like a slice, come over....I'll save you one. Or you could make your own. Here's the recipe just in case you like to try it.

Banana Bread

6 tbsp butter, softened

1 1/2 cups sugar

2 eggs

3 very ripe bananas, mashed

1 cup sour cream

1 tsp vanilla

1 tsp cinnamon

1/4 tsp salt

1 1/2 tsp baking soda

2 1/4 cups flour

1 cup chocolate chips

1 cup maraschino cherries, halved

1 small tin of pineapple chunks

Preheat oven to 325 F. Grease 2 loaf pans and dust with a sprinkle of cinnamon and pinch sugar. In large bowl, cream together butter and sugar. Add eggs, bananas, sour cream, vanilla, cinnamon, salt, and baking soda and mix in. Mix in flour, then chocolate chips and cherries. Divide batter equally between two loaf pans. Bake for about 40 minutes and remove when a cake toothpick inserted into the center comes out clean. Or bake until the top springs back when lightly pressed. Baking time will vary depending on your oven. I usually set the timer for 35 minutes and then check it every 5-10 minutes depending on how things look.