"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Banana Sour Cream Bread Recipe

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

Contributor:  
Contributor:  
Sarah Maude
Added: Sunday, December 14, 2008

Category:
Category:

Ingredients:  
Ingredients:  
3/4 c. butter (not margarine)
3 c. white granulated sugar
3 eggs
2 c. mashed very ripe bananas (6 large)
16 oz. sour cream
2 tsp. Mexican vanilla
2 tsp. Cinnamon
3 tsp. baking soda
4 1/2 c. all-purpose flour
1 c. chopped pecans

Directions:
Directions:
Preheat oven to 300 and grease 4 large loaf pans (or 10 small).
In a large bowl, cream together butter and sugar. Mix in eggs, bananas, sour cream, vanilla and cinnamon. Stir well.
Mix in baking soda and flour. Stir in pecans.
Pour into greased loaf pans. Bake for approximately 1 hour or until toothpick inserted in center comes out clean.

Number Of Servings:
Number Of Servings:
10 small or 4 large loaves.
Preparation Time:
Preparation Time:
10-15 minutes
Personal Notes:
Personal Notes:
For a special holiday gift, wrap in holiday plastic wrap. Tie a Christmas bow around each loaf and finish it off with a Christmas ornament secured by the bow.

 

 

 

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