I am a banana lover. I love all things banana flavored… they’re yummy and nutritious! I mean really nutritious and good for your body. Everyone knows they contain potassium, but they also do other things too.
Did you know…. the benefits of bananas??
Helps bones grow stronger
Helps people to quit smoking (who would’ve thought that?)
Helps prevent anemia
Provides us with energy
Reduces menstrual pains
Powers our brains
Reduces blood pressure
That’s pretty sweet huh?? Yeah, I thought so too 🙂 that’s why I had to share it with you!
So how do you like to eat yours?? Raw, Baked, Fried? Any way you prepare them… I’m eating them. I love a good fried banana and talk about an excellent Banana Foster… yes please. I want it right now! With a big scoop of vanilla ice cream on top! Healthy right?
Well if you like your bananas baked in some sort of dessert, I’m sure you’ve tried banana bread before. I used to make the same ol’ boring banana bread. Don’t get me wrong. It’s still delicious, but once I added sour cream to the recipe… it took it to a whole other level. Most quick breads you have to really watch so you don’t over mix or they’re going to be dense and dry. With this Sour Cream Banana Bread… no worries at all. It’s pretty much fail proof. Seriously. Fail Proof!
I usually get a request to make this recipe at least once a month. It’s pretty addicting and once you warm a slice up and smear butter on the top… heaven. Angels are singing! You think I’m exaggerating don’t you?? Well no… not at all. It really is the best banana bread that I’ve ever made.
So do you have bananas just setting on your counter turning brown? Well don’t let them go to waste! Get to baking, please 🙂
- 1/4 cup white sugar
- 1 teaspoon cinnamon
- 3/4 cup butter, softened
- 3 cups white sugar
- 3 eggs
- 6 bananas, mashed
- 16 ounces sour cream
- 2 teaspoons vanilla
- 2 teaspoons cinnamon
- 1/2 teaspoon salt
- 1 tablespoon baking soda
- 4 1/2 cups all-purpose flour
- 1 cup walnuts (optional)
- Grease 3-7x3 loaf pans.
- Combine 1/4 cup sugar and 1 teaspoon cinnamon.
- Sprinkle the cinnamon-sugar mixture onto the greased pans to coat the bottom and sides.
- In a large bowl, cream butter and sugar together until smooth.
- Mix in eggs, bananas, sour cream, vanilla, and cinnamon.
- Sift in dry ingredients, mixing well.
- Divide evenly into the pans
- Bake at 300*F for 60-70 minutes or until a toothpick inserted into the centers comes out clean.
- Place loaves on a wire rack to cool for 10 minutes before dumping out of the the pans.
- Cool completely.
- **Instead of mashing your bananas before putting in the batter. Just throw them into the mixer whole and let the mixer do the work**
- **Yields THREE loaf pans**
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