"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Sour Cream Banana Bread Recipe

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


Added: Tuesday, February 17, 2009


1 egg
2/3 cup sour cream
1/3 cup honey or ½ cup sugar
1 teaspoon vanilla
1 ½ cups very ripe banana mashed
1 cup chopped walnuts or pecans.
2 ¼ cups unbleached white flour
1 ½ teaspoon baking powder
1 teaspoon baking soda
½ teaspoon cinnamon
½ teaspoon salt

Preheat oven to 350 degrees. In mixing bowl, beat the egg until light. Add the sour cream, honey and vanilla; beat again. Add the bananas and mix well. Stir in the nuts.
Sift together the flour, baking powder, soda, cinnamon, and salt.
Combine with egg mixture and stir gently until just mixed. Pour into a large greased loat pan.
Bake 1-1 ¼ hours. Banana bread doesn’t really test done with a toothpick. Push down gently on the top with your finger; when its’ no longer squishy and feels springy, it’s probably done. If there’s firm resistance, it’s probably overdone.
Leave in the pan for about 10 minutes before removing to cool on a wire rack.




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