Banana Sour Cream Bread
We had our dear Arkansas friends over this weekend. I like to prepare things ahead of time so that we can have time to enjoy our company. One of the desserts I prepared ahead of time was Banana Sour Cream Bread. A while back, I went on a crusade to find the best recipe I could. After trying many different recipes, I settled on this delicious one from All Recipes. The sour cream gives the bread a delicious tang and the dusting of sugar and cinnamon on the edge is wonderful. With a house full of teenager boys, ripe bananas are a rarity. When I do get one, I peel it and stick it in the freezer. If I don't use it for a smoothie, it might be lucky enough to end up in this amazing bread! Prep Time: 10 Minutes
Cook Time: 1 Hour
Servings: 32
Ingredients:
Dust the pan with:
1/4 cup white sugar
1 teaspoon ground cinnamon
Bread Ingredients:
3/4 cup butter
3 cups white sugar
3 eggs
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 or pecans (optional)
Directions:
1. Preheat oven to 300 degrees F (150 degrees C). Grease four 7x3 inch loaf pans (I use 4 mini loaf pans and 1 regular loaf pan). In a small bowl, stir together 1/4 cup white sugar and 1 teaspoon cinnamon. Dust pans lightly with cinnamon and sugar mixture.
2. 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.
3. Bake for 1 hour, until a toothpick inserted in center comes out clean. Freezes very well.
Comments