Saturday, March 6, 2010


This is an improved recipe. It has sour cream in the batter and it improves the moistness and texture. The loaf pan is also greased, floured, and dusted with cinnamon/sugar. It takes about an hour to bake.

Preheat oven to  300 degrees. Grease and flour 2 loaf pans, if desired lightly  sprinkle with a cinnamon sugar mix

Mix together well:  1/2 cup butter
                                 1 cup sugar
Add  2 eggs, 3 over ripe bananas mashed or processed well, 1/2 cup sour cream, 1 teaspoon vanilla, and 1 teaspoon cinnamon.

In a separate bowl or on wax paper, mix together 2 1/4 cups flour, 1/4 teaspoon salt, 1 1/2 teaspoons baking soda
and then add to the butter/sugar batter.

If desired lightly toast 1/2 cup pecans or walnuts in a toaster oven tray, chop nuts and add to the banana bread batter. Lightly toasting the nuts greatly improves the flavor of the nuts in recipes. Another option is to sprinkle the batter lightly with cinnamon sugar before baking. I haven't tried this yet, so ican't comment on this addition other than others have done it and liked it.

Bake for about an hour. Check with a tooth pick to be certain the bread is thoroughly cooked.

I prefer to refrigerate my baked banana bread after the first servings are cut. It will stay in a refrigerator for at least a week or can be frozen.

Also, I recently discovered you can freeze your over ripe bananas in the skin, thaw and peel when you need them.

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