We’ve all done it: we go to the store, buy bananas with every intention of eating them, completely forget they are there, and end up with a bunch of bananas that more closely resemble their slug counterparts than actual pieces of fruit.

You think I’m kidding? See below.

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Luckily, in times like these we have

But not just any banana bread. We have my Grammy’s Banana Bread. I have no idea where this recipe originated from and I really don’t need to know. The only thing I need to know is that it is delicious and packed with banana-y flavor.

And according to this woman:

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It has bananas in it and is therefor healthy for you.

For the record: this is the woman who taught me to eat brownies for breakfast. Additionally, the reason she had that grin on her face is she was informing us that there was plenty of protein in that ice cream.

Grammy has given all of us cookbooks, but the one I reference most frequently is the one she hand wrote for my mother. She would be the first to remind you that she had to hand write it since there were no computers. The original recipe is as follows:

In my adaptation, oleo becomes unsalted butter, pam is just whatever cooking spray you have handy, and chopped nuts really mean pecans. I like to use candied pecans from Trader Joe’s for the extra crunch factor.

The secret ingredient is the sour cream. It makes the batter look like egg drop soup, but it makes the bread super tender and helps to balance out the sweetness.

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Like any banana bread recipe, it takes a long time to bake, and then you have to let it cool a bit before slicing in, but it gives you plenty of time to set up your Bugs Bunny style trap…

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Sorry…couldn’t resist.

After waiting for your bread to cool, and cleaning up the trap because you realize that if someone actually falls for it you will have to clean up the blood from your kitchen (ain’t nobody got time for that), it’s finally time to enjoy your banana bread!

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