"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali
This recipe for Best Banana Bread, by Ainsley McGhie, is from The Family Cookbook Project,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
3-5 ripe bananas 2 eggs 1 1/2 C sugar 2/3 C oil 1/2 C sour cream 2 C flour 1 1/4 tsp baking soda 1 tsp vanilla
Preheat oven to 325º. Beat bananas, eggs, sugar, oil and sour cream in large mixing bowl. In a separate bowl combine the flour, baking soda, salt. Add the dry ingredients to the banana mixture. Then add the vanilla. Pour into two 8 1/2 X 4 1/2 pans and bake for about an hour.
Very moist and always turns out fabulous. This is my favorite banana bread recipe to use.
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