Sunday, May 5, 2013

Sour Cream Banana Bread

This is one of those trial and error breads.  I've tried a few different types of Banana Bread over time and found I like this one the best.

I had a little help with this one.  My little man decided that he wanted to cook today, too.

Sour Cream Banana Bread

1 1/4 cups sugar
1 stick butter softened
2 large eggs
1 1/2 cups mashed bananas* (3 medium)
1/2 cup sour cream
1 tsp vanilla
2 1/2 cups of all purpose flour**
1 tsp baking soda
1 tsp salt
1 cup chopped nut (optional)  I actually used about 1 1/4 cups

*I used very ripe bananas.  Some times you can find baking bananas at the grocery store.  They're just bananas that are too ripe.
** For you first time bakers, if you use self rising flour, leave off the salt and baking soda.

1. Place your oven rack is at the low level.  Be sure that the top of your pans will be in the center of the oven.  Pre-heat your oven to 350 degrees and grease the bottom of 2 loaf pans.

2. Mix sugar and butter together in a large bowl.  Add in the eggs until completely blended.  Add in bananas, sour cream, and vanilla.  Beat until smooth.  Stir in flour, baking soda, and salt until all is just moist.  Stir in nuts.

3. Divide into pans evenly.

4. For 8 inch pans, you'll bake for about an hour or until a toothpick inserted into the center comes out clean.

5. After cooling for about 10-15 minutes, gently loosen the sides of the bread from the pans and remove from pans.  Let bread cool completely right side up on a wire rack.

This bread is great when you slice it and toast it with a little butter.


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