"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Sour Cream Banana Bread Recipe

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This recipe for Sour Cream Banana Bread, by , is from Our Pennsylvania Roots Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Gaynor Beiler
Added: Sunday, July 17, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1 c. sugar
1/2 c. oil
2 eggs
1 c. mashed banana
1/2 c. sour cream
1 tsp. vanilla
1/2 tsp. banana extract (optional)
1 1/2 c. flour
1 tsp. baking soda
1/2 tsp. salt

Directions:
Directions:
Preheat to 350F.
Grease bottom of 9 X 5 loaf pan. Cut wax paper to fit the bottom of the pan and grease this as well. Flour the pan.
With a mixer, beat together sugar and oil. Add eggs, bananas, sour cream, vanilla and banana extract. Blend well. Lifghtly spoon flour into measurung cups, level off. In a bowl, mix flour, baking soda and salt. Add to moist ingredients, Stir just until combined. Pour into prepared pan.
Bake for 50-60 minutes or until toothpick inserted into the center comes out clean. Cool 5 minutes in pan. Turn out onto wire rack and cool completely.
Wrap tightly and store in refrigerator.

Number Of Servings:
Number Of Servings:
1 loaf
Personal Notes:
Personal Notes:
Of all the banana bread recipes I've made, this one is the best. Really good with the banana extract if you can find it.

 

 

 

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