The Best Banana Bread!

Now I am not the biggest fan of bananas in the world.  I know they are good for me, but they make my teeth feel kind of weird, almost fuzzy.  Now banana bread on the other hand is absolutely delicious and definitely doesn't make my mouth feel fuzzy.  Not all banana breads are created equal, however, and in my search for a great recipe I came across one somewhere that I have tweaked over the years and I do believe it is the best I have ever had.  For me, banana bread must have nuts.  It is rather boring without, in my opinion.  But, I do know many people who do not like nuts in breads or cookies.  Though I don't understand it, everyone likes their bread the way they like it, and luckily the nuts can be easily omitted if you prefer.  You can even throw in some mini chocolate chips or peanut butter chips if you want to change it up a bit.

Banana Bread
Yield 2 loaves

Ingredients
1 c butter
1 c brown sugar
1 c granulated sugar
2 tsp vanilla
4 eggs
2 cups mashed banana (about 4 bananas)
2 tsp lemon juice
3 1/2 c whole wheat or white flour
1/2 tsp salt
2 tsp baking soda
2 tsp baking powder
1 cup sour cream
1 cup chopped pecans or mini chocolate chips (optional)

Directions
Preheat oven to 350 degrees.
In a large bowl, mix together butter and sugar.  Add vanilla then the eggs one at a time mixing well after each.
Add mashed bananas and lemon juice.
In a separate bowl, sift together flour, salt, baking soda, and baking powder.
Add flour mix alternately with sour cream to banana mixture starting and ending with flour mixture.
Fold in nuts or mini chocolate chips.
Pour into two greased and floured 9x5 loaf pans.
Bake about 50 to 55 minutes until toothpick poked in center comes out clean.

Remove from cake pans, slice, butter and enjoy!  Bread can be placed in the freezer for up to six months to enjoy at another time.