I've been doing a lot of baking again! I love baking. I love the feeling of creating I get when I see something go from just a bunch of individual components to something really yummy. Love, love, love!
I'm a banana buyer. Every time I go to the store, I come home with bananas. I don't know why, since the only person that really eats them is Terry, and he only eats one a day for the potassium. Consequently, I usually have more "going bad" bananas in my house than a person should. So I'm always looking for new and fresh ways to use up those three, or six, bad bananas. In my quest, I found the most yummy new banana bread recipe! I had to share!
Banana Sour Cream Bread
1/4 C sugar
1 tsp cinnamon
3/4 C butter
3 C sugar
3 eggs
6 very ripe bananas, mashed
16 oz sour cream
2 tsp vanilla
2 tsp cinnamon
1/2 tsp salt
3 tsp baking soda
4 1/2 C flour
1 C chopped walnuts (I don't like nuts, so didn't use these)
Preheat oven to 300^. Grease four 7x3" loaf pans. In a small bowl, stir together 1/4 C sugar and 1 tsp cinnamon. Dust pans lightly with sinnamon and sugar mixture. In a large bowl, cream butter and 3 C 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 toothpick inserted in the center comes out clean.
I baked mine in slightly smaller pans, and they only took 45 minutes. The bread stays moist for a long time, and is just the right balance of cinnamon-sugar-banana goodness.
Enjoy!
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