In a former forum we all belonged to there was a member who was a wonderful baker. She posted a recipe for a Sour Cream Banana Bread that I tried and immediately deemed it my all time favorite. However, I was young, dumb & stupid about cooking forums and never considered the 'powers-that-be' would close the forum and it would be lost in cyberspace forever.
NOW I know if I see/try a recipe that is a 'keeper' I need to do a 'copy & paste' to get it into my own personal file. I'm so sorry I didn't realize this important fact when there were some really fabulous recipes posted. I assumed I would always be able to access the information until the end of time.
But, now, I have compiled a NEW recipe for banana bread. It's what I've found works well for me and I like the taste. Feel free to copy it over to YOUR files and make any changes you want to personalize it for your tastes. You will note there is no cinnamon or other spice, as I prefer my banana bread to be the taste of bananas. I do, however, add roughly chopped pecans because that's what I like. But if you like cinnamon or some other spice with bananas, ADD IT. If you don't like nuts, OMIT THEM. But whatever you do, if you love a moist and tender banana bread as much as I do, please consider giving this one a try.
Sour Cream Banana Bread
1/2 c. Butter (room temperature)
1 c. Sugar
2 Eggs (room temperature)
1 t. Vanilla
1 c. Mashed Ripe Bananas (approx. 4)
1/2 c. Sour Cream
1-1/2 c. Flour
1 t. Baking Soda
1/2 t. Salt
1/2 c. Chopped Pecans or Walnuts
Lightly butter a 9" X 4.5" loaf pan. Add a strip of parchment paper the length of the pan to be sure you can remove your bread when cooled. Preheat oven to 350 f.
Cream butter & sugar until well combined, add eggs and vanilla. Mix in mashed banana and sour cream. Sift together flour, baking soda & salt and slowly add to the batter. Lastly, stir in the chopped nuts if using.
Put batter into prepared pan and bake at 350 f. for 45 minutes to 1 hour ~ test with a wooden skewer to be sure bread is baked completely. Allow to cool on rack for 15 minutes and then carefully remove from pan and allow to cool completely.
NOW I know if I see/try a recipe that is a 'keeper' I need to do a 'copy & paste' to get it into my own personal file. I'm so sorry I didn't realize this important fact when there were some really fabulous recipes posted. I assumed I would always be able to access the information until the end of time.
But, now, I have compiled a NEW recipe for banana bread. It's what I've found works well for me and I like the taste. Feel free to copy it over to YOUR files and make any changes you want to personalize it for your tastes. You will note there is no cinnamon or other spice, as I prefer my banana bread to be the taste of bananas. I do, however, add roughly chopped pecans because that's what I like. But if you like cinnamon or some other spice with bananas, ADD IT. If you don't like nuts, OMIT THEM. But whatever you do, if you love a moist and tender banana bread as much as I do, please consider giving this one a try.
Sour Cream Banana Bread
1/2 c. Butter (room temperature)
1 c. Sugar
2 Eggs (room temperature)
1 t. Vanilla
1 c. Mashed Ripe Bananas (approx. 4)
1/2 c. Sour Cream
1-1/2 c. Flour
1 t. Baking Soda
1/2 t. Salt
1/2 c. Chopped Pecans or Walnuts
Lightly butter a 9" X 4.5" loaf pan. Add a strip of parchment paper the length of the pan to be sure you can remove your bread when cooled. Preheat oven to 350 f.
Cream butter & sugar until well combined, add eggs and vanilla. Mix in mashed banana and sour cream. Sift together flour, baking soda & salt and slowly add to the batter. Lastly, stir in the chopped nuts if using.
Put batter into prepared pan and bake at 350 f. for 45 minutes to 1 hour ~ test with a wooden skewer to be sure bread is baked completely. Allow to cool on rack for 15 minutes and then carefully remove from pan and allow to cool completely.