Saturday, August 27, 2011

Banana Sour Cream Bread

After reading Gladys Goes Out to Lunch, James had his heart set on making banana bread.  We had extra sour cream in the fridge, so we decided to try out this new recipe.  It was SO moist!!

2 tablespoons white sugar
1/2 teaspoon ground cinnamon
1/4 cup and 2 tablespoons butter
1-1/2 cups white sugar
1-1/2 eggs
3 very ripe bananas, mashed
1/2 (16 ounce) container sour cream
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/4 teaspoon salt
1-1/2 teaspoons baking soda
2-1/4 cups all-purpose flour
2/3 cup and 1 tablespoon chopped walnuts (optional)

Preheat oven to 325 degrees F (150 degrees C). Grease two large loaf pans. In a small bowl, stir together 2T white sugar and 1/2 teaspoon cinnamon. Dust pans lightly with cinnamon and sugar mixture. (Save some to dust the top of the bread as well)
In a large bowl, cream butter and 1 1/2 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.

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