Friday, December 30, 2005
I almost forgot about this
Sour Cream Banana Bread
The Ugly Binder, copied from the internet, source unknown (recipe from a B&B I think)
1 cup sugar
½ cup oil
1 cup mashed bananas (2 medium)
½ cup sour cream
1 teaspoon vanilla
1 ½ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
Preheat oven to 350 degrees F. Grease and flour bottom only of a 9x5-inch loaf pan. In large bowl, beat together sugar and oil. Add eggs, bananas, sour cream and vanilla, blend well. Lightly spoon flour into measuring cup, level off, Add flour, baking soda and salt, stir until dry ingredients are just moistened. Pour into prepared pan. Bake at 350 degrees F for 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. Remove from pan. Cool completely. Wrap tightly and store in refrigerator. Makes 1 loaf. (I made four mini-loaves this time.)
I've been making this bread for over 5 years. I've tried countless other banana bread recipes but once I tried this one, I've never tried another. When my husband and I first got together, I made this bread countless times for him to pack with his lunch. It freezes beautifully. You don't have to stick to bananas. I've made it with bananas or (canned) pumpkin most often, but I've also made it with grated carrot, and also apples. I just adjust the spices depending on what fruit I use (adding pumpkin pie spice with pumpkin, cinammon with apple, etc). It always turns out great.
I gave this bread to my son's daycare caregivers, for Christmas, along with gift certificates. They loved it and you will too. I wish I could have sliced into it for a better picture but obviously I couldn't, since they were gifts.