Banana Bread

Saturday, December 19, 2009

I don't even know where to start with this recipe! I LOVE THIS BREAD! I cut everyone a slice, lathered them with butter, and animal sounds came from my family! I think the secret is in the sour cream, it makes the bread so moist. This was the perfect way to start our winter break!
This recipe makes four 7x3 loafs, if you use two bigger loaf pans you will need to let the bread cook longer than the directed 60 minutes (my two big loaves cooked for 90 minutes). Just check them with a toothpick and if there's batter on the toothpick put them in for another 10 minutes and check again.

1/4 cup white sugar (for dusting the pan)
1 teaspoon ground cinnamon (for dusting the pan)
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 (optional...I never add them)

Preheat oven to 300 degrees. Grease four 7x3 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 at 300 degrees for 1 hour, until a toothpick inserted in center comes out clean.


Katy ~ said...

Don't you just LUV these big recipes for this time of year.

Sour cream in a banana bread, bet it made it nice and tender. I like the idea of cinnamon and sugar to dust the pan. Now that's a tasty twist with more for the batter. YUM YUM

Marge said...

I've never tried this with sour cream. It sounds delicious! Thanks for the recipe :)

Sweet and Savory said...

THis looks like a fabulous recipe. I should print it now so I don't forget to do it. Yummy.