Rich and moist Banana Bread

by Millie Bentley

Greetings. Here is a recipe that you can make if you have any of those overripe bananas. It is my favorite – more moist and richer. It calls for sour cream and honey, yum! It looks like we are expecting some negative temps this coming week, so keep warm.

Sour Cream Banana Bread

1 egg

2/3 cup sour cream

1/3 cup honey

½ cup sugar

1 teaspoon vanilla

1 ½ cups very ripe bananas, mashed

1 cup chopped walnuts or pecans

2 ½ teaspoons baking powder

1 teaspoon baking soda

½ teaspoon salt

½ teaspoons cinnamon

Preheat the oven to 350˚F. in a mixing bowl beat the eggs until light. Add the sour cream, honey and vanilla and beat again. Add the bananas and mix well. Stir in the nuts. Sift together the flour, baking powder, baking soda, cinnamon and salt. Combine with egg mixture and stir gently until just mixed. Pour into a large greased loaf pan. Bake 1 to 1-1/4 hours. Banana bread doesn’t really test with a toothpick. Push down gently on the top with your finger. When it’s no longer squishy and feels springy, it’s probably done. If there’s firm resistance, it’s probably overdone. Leave in the pan for 10 minutes before removing to cool on a wire rack. Makes one large loaf.

Thanks! Until next week, dear readers, vaya con Dios!

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