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Friday, August 22, 2014

Banana Bread

This is My favorite recipe for banana bread.
I have been using it for years.
  The sour cream makes it nice and moist.

Banana Cream Bread
(Green Acres Old Fashion Cookery Book)

Combine in a large mixer bowl with beaters:
1 1/3 cup oil
3 cups sugar
4 eggs
6 ripe mashed bananas
1 cup sour cream
1 Tb. Vanilla
1 ½ tsp. salt

Mix until smooth and add:
4 cups unbleached flour
1 ½ tsp. baking soda
Mix until blended,-do not over mix.
Add 2 cups chopped walnuts (optional)

Divide into greased and floured loaf pans. 
Fill 2/3 full and sprinkle with sugar to form a sugar
Crust.  Put in preheated 325F and bake 40-60 min. 
Loaves are done when top is crowned, lightly browned
And tests clean with a toothpick.  Remove from oven
and cool in pans for 5 min before turning out on cooling
racks.  This bread is best made with Very, Very Ripe
fruit.  Cool and wrap and age in refrigerator or freezer
at least one day before serving.

Yield: 2 large loaves or 4-6 mini loaves.

It is really hard not to cut into these when you take them out of the oven.  It is worth the wait, the bread gets more moist as it sits wrapped in Saran wrap.
I love to slather it with butter or better yet with cream cheese....
So very delicious, and a great way to use up over ripe bananas, and who doesn't find themselves with over ripe bananas from time to time.

I hope you enjoy this recipe as much as my family does.

~ Brat~


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