Banana Bread II

Sour cream makes this bread especially moist and a bit tangy, a fine counterpoint to the intense sweetness of banana.

Yield

two 7 x 3-inch loaves (18 servings)

Ingredients

1 cup mashed bananas
1 cup sour cream
1/4 cup butter or margarine
1 1/3 cups granulated (white) sugar
2 large eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt

Directions

Preheat oven to 350°F (177°C). Grease one 13 x 9-inch baking dish or two 7 x 3-inch loaf pans with Pan Release or cooking spray.

Combine banana and sour cream. Set aside. In a large bowl, cream together the butter and sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla and banana mixture. Combine the flour, baking soda, baking powder and salt; stir into the banana mixture. Spread the batter evenly into the prepared pan or pans.

Bake for 50 minutes in the preheated oven, or until a toothpick inserted into the center of the bread comes out clean.

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