Ahhhh the eternal problem: what to do with the ubiquitous over-ripe bananas? I freeze them for smoothies; I dip them in chocolate and then freeze them for an instant dessert; and I throw them in muffin batter for a nutritious snack. Then there comes a moment when my freezer fills up and I am kicking myself for buying so many bananas! And that is the time when banana bread comes to the rescue as a delicious gift from the Kitchen Gods.
I found this banana bread recipe in the American Heritage Cookbook, and I was intrigued by the addition of sour cream and grated lemon rind. The sour cream made it extra moist and the lemon rind gave it a bright Summer-y flavor. It was a wonderful departure from the usual banana bread recipes! I tasted the batter and let’s just say, if you chose to eat the batter and forgo the baking, I wouldn’t judge!