Leanne and I were talking. We love banana bread: love the smell of it baking, the taste, and the smiles that it brings to those who slice a piece (even when it is hot). Plain or with butter… banana bread is a winner!
I have a recipe that my grandmother used. It is wonderful. It uses baking soda mixed with warm water for leavening. It was the master piece, the untouchable recipe. Then, along came one using sour cream. I am a sucker for sour cream recipes. This could be because the cardiologist recommended that it be removed from a 1/4 mile radius of our house. Well, not exactly, but you get the idea.
This recipe is from Karen Roush a fellow military-spouse and was gleaned from: http://karenroush.wordpress.com/. If you enjoy this as much as we did… stock in bananas will sky rocket this week!
This is one I found online somewhere, but make it often for the guys in my husband’s shop and they always LOVE it. I hope you like it! It makes a lot – I usually fill up about 2 of the larger silicone loaf pans and then pour the extra in a smaller dish to cook a mini loaf.
1/4 cup white sugar
1 teaspoon ground cinnamon
3/4 cup butter
3 cups white sugar
6 very ripe bananas, mashed
1 (16 ounce) container sour cream
2 teaspoons vanilla extract
2 teaspoons ground cinnamon
1/2 teaspoon salt
3 teaspoons baking soda
4 1/2 cups all-purpose flour
1 cup chopped walnuts (optional)
Preheat oven to 300 degrees F (150 degrees C). Grease four 7×3 inch loaf pans. In a small bowl, stir together 1/4 cup white sugar and 1 teaspoon cinnamon. Dust pans lightly with cinnamon and sugar mixture.
In a large bowl, cream butter and 3 cups sugar. Mix in eggs, mashed bananas, sour cream, vanilla and cinnamon. Mix in salt, baking soda and flour. Stir in nuts. Divide into prepared pans.
Bake for 1 hour, until a toothpick inserted in center comes out clean.