Banana sour cream loaf
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ⅔ | cup | Butter or margarine |
| 1½ | cup | Sugar |
| 2 | Eggs | |
| 1½ | cup | Mashed bananas; (about 3) |
| 2¾ | cup | Flour |
| 1 | teaspoon | Baking powder |
| 1 | teaspoon | Baking soda |
| ½ | teaspoon | Salt |
| ½ | cup | Sour cream |
| 1 | cup | Chopped pecans or walnuts; (optional) |
Directions
Cream butter and sugar until light and fluffy. Add eggs and bananas and beat until well blended. Sift together flour, baking powder, soda and salt.
Add alternately with sour cream to banana mixture, stirring just to blend.
Stir in nuts. Spoon batter into greased and floured (I just use Pam) loaf pan. Bake at 350 degrees for 90 minutes or until toothpick comes our clean.
Let stand in pan for at least 10-15 minutes. (We can't wait - we love it hot as well as cold)
I have family members ho are allergic to nuts - so I make some loaves with, some without and both are equally delicious.
Another recipe I have calls for ½ cup rough chopped maraschino cherries.
I added to above recipe - WOW! Absolutely mouth watering.
Posted to recipelu-digest Volume 01 Number 636 by jeryder@... (Judy E Ryder) on Jan 30, 1998