¼ cup sour cream
1 teaspoon baking soda
½ cup unsalted butter
1¼ cups firmly packed brown sugar
1½ cups all-purpose flour
Pinch of salt
1 cup mashed banana (about 2-3 bananas)
1 teaspoon vanilla extract
15-20 miniature Reese's Peanut Butter Cups, roughly chopped
Preheat oven to 350◦ F. Grease a 8 x 4" loaf pan and dust with flour.
Stir together sour cream and baking soda and set aside. Cream butter and sugar until light and fluffy, add eggs, one at a time, beating well after each addition. Then, beat in sour cream mixture which will now look a little like runny marshmallows.
Stir in remaining ingredients until just blended. Do not over mix.
Pour the batter into the loaf pan and bake for 60-75 minutes or until a cake tester inserted in the center comes out clean.
Allow to cool in pan for 15 minutes and then remove from the pan and continue cooling on a rack.
You can also choose to divide the batter among 3 mini-loaf pans (which is what we did...this time). Follow the same recipe but just reduce baking time to 35-45 minutes.