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Banana Sour Cream Bread Recipe

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

Deborah Copeland


cup melted butter
1 cups sugar
2 eggs
2 large, mashed, ripe bananas
t. vanilla
cup sour cream
2 cups flour
1 t. baking powder
1 t. baking soda
cup chopped pecans
t. cinnamon

In large bowl, cream butter and 1 cup sugar until fluffy. Beat in eggs, bananas and vanilla. Fold in sour cream.

Sift together flour, baking powder, baking soda and add to creamed cheese mixture. Stir just until blended do not over mix.

In small bowl, combine nuts, cinnamon and sugar. Spray tube pan with Pam. Spoon half the batter in the pan and top with half the cinnamon and nut mixture. Add the rest of the batter and top with remaining cinnamon and nut mixture. Bake in preheated 325 degree oven for 45 minutes or until done




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