Hang on to those mushy bananas hanging out in your fruit bowl and whip up a batch of this banana bread.

This particular recipe is unbelievably good. I gave a loaf of it to Mayo on Saturday when she came in to the office to record Verizon phone system prompts.

Mayo texted me later that day and told me her 2-year-old daughter Mia ate it "like there was no tomorrow". Adults seem to react the same way. It's that good.

I've named the bread for my late mother, who was easily one of the best bakers in the world and who used to make it for us when we were kids.

Bernice's Banana Bread

2 large bananas, mashed with a fork

1 -1/2 cups flour

1 teaspoon soda

1/2 teaspoon salt

1/2 cup butter, softened

1 cup sugar

2 eggs

1 teaspoon vanilla

1/2 cup sour cream

Preheat oven to 350. Spray a large loaf pan with PAM. Mix together flour, soda and salt. Combine butter, sugar, eggs and vanilla in mixing bowl and cream on medium for 2 minutes. Add banana, sour cream and flour mixture. Beat about 30 seconds longer or just until blended. Pour in loaf pan and bake for 60 minutes or until a toothpick inserted in the middle comes out clean.

Enjoy!