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Banana Sour Cream Bread Recipe

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This recipe for Banana Sour Cream Bread is from Peterson Girls' Favorites, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Whip together until light and fluffy:
¾ c. softened butter
3 c. sugar
3 eggs

By hand fold in:
6 very ripe, mashed bananas
16 oz. sour cream
2 tsp. vanilla

In separate bowl combine:
2 tsp. cinnamon
1½ tsp. salt
3 tsp. baking soda
4½ c. flour
1 c. nuts and or mini chocolate chips
Directions:
Directions:
Pour dry ingredients into banana mixture and stir until just combined. Bake in 9 small loaf pans prepared with cooking spray and sprinkled with cinnamon sugar. Top each loaf with more cinnamon sugar. Bake at 300º for 45 min to 1 hour or until toothpick inserted in center comes out clean. I also love these made into muffins.
Personal Notes:
Personal Notes:
This is seriously the best banana bread ever. I don't like to wrap loaves in plastic wrap, because the cinnamon sugar coating gets gooey. Just leave them on a plate on the counter with a paper towel to loosely cover them. It's actually better the next day when they have sat out for a bit. Or you can wrap them after they cool and freeze them for later.

 

 

 

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