Hi! I'm Becca, as Barbara so kindly introduced me in the last post. I think Barbara and I get along well in the kitchen because we both love things that really aren't good for us (hello chocolate and cream cheese... not necessarily in the same dish) and we are willing to try just about anything. I'm going to start my blogging adventure with an awesome favorite. I got this recipe from a now-defunct stay-at-home-moms' Yahoo group, and it has never failed me. I think the secret to making this a truly moist and perfect quick bread is a stoneware loaf pan. I prefer to use a four-up mini loaf pan - two guesses at the maker! (Barbara and I also share a fondness for kitchen tools - what one of doesn't have, the other does, for sure!) Now that I have folded many loads of laundry, cleaned the kitchen, and baked a batch of this yummy bread, I am allowed to blog!
Sour Cream Banana Bread
1-1/2 cups sugar
1 cup sour cream
1 cup softened butter or margarine
2 smashed bananas
2 tsp vanilla
2 cups flour
1 tsp salt
1 tsp baking soda
In a large bowl, mix sugar, sour cream, and butter/margarine on low for 1 minute.
Add smashed bananas and vanilla. Mix another minute.
Add flour, salt and baking soda. Mix another minute.
You can add a cup of chopped nuts if desired.
Bake for 45-60 minutes at 375. (In my stoneware mini loaf pan, I bake for 45 minutes.) You may want to remove yourself from the house, the smell is irresistible!
This recipe can be multiplied up to 4 times.
Enjoy! No butter required!!