Thursday, September 17, 2015

Sour Cream Banana Bread

I made this recipe after my mom told me about how good it was.  I doubled it and added walnuts to one loaf.  I sent these loaves to work with Jenna and everyone loved them.
Sour Cream Banana Bread
Yield: 1 loaf

1/2 cup butter - room temperature
1 cup sugar
2 eggs
1 1/2 cups all purpose flour
1 tsp. baking soda
1 tsp. salt
1 cup mashed, very ripe, bananas
1/2 cup full-fat sour cream
1 tsp. vanilla
1/2 cup chopped walnuts or pecans (optional)

Preheat over to 350°.
Cream butter and sugar until well combined. Add vanilla. Blend well.  Add eggs, one at a time, combining well after each.

Sift dry ingredients and combine with butter mixture, adding 1/2 cup at a time until mixed thoroughly. 

Add bananas and sour cream. Stir well.  Stir in nuts.  Pour into generously buttered 9x5x3 loaf pan. 
Bake 1 hour.

Test for doneness by inserting toothpick into the middle of pan. If it comes out clean, the bread is done! If not, bake a few minutes more and check again.

Turn out on rack to cool.

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