|Mom's Famous Banana Bread|
Oct 6th, 2004
This banana bread recipe is one of the dishes Jim remembers fondly from his childhood. A few years back he called his mom and got the recipe, and since then that dog-eared, batter stained, jotted down recipe is the only banana bread recipe that is allowed to be prepared in our home. I have to admit it is good, especially when you let a four year old help you smush the bananas, lick the beaters, and sneak chocolate chips from the batter. Luckily, I usually can only swipe a piece or two before Jim and the boys have gobbled the rest so it's a fairly safe thing to have around the house. But be warned, it's pretty darn tempting coming straight out of the oven, especially if your four year old has left a few chocolate chips behind.
I find that this makes one regular loaf pan and one mini pan. The mini pan is for eating hot out of the oven!
Moms Famous Banana Bread1/2 cup butter
1 cup white sugar
2 eggs (well beaten)
2 mashed bananas [very ripe - use a bit more if they're small]
1 tsp vanilla
3 tbsp sour cream
1 tsp baking soda
2 cups flour
2 tsp cinammon
Pecans, raisins, or chocolate chips as desired
Cream butter and sugar in a bowl. Mix bananas, eggs, and vanilla
in another bowl then add to butter and sugar mixture. Add the baking
soda to the sour cream and whip. Alternately add the flour and baking
soda/sour cream mixture to the banans bowl, mixing after each addition.
Add the pecans, raisins, or chocolate chips if using.
Bake at 325-350F for 45 minutes to an hour.