Monday, March 31, 2008

Banana Sour Cream Bread Mini Loafs


This is our favorite banana bread. You need to let it sit for a day before you eat it. It is usually gone within the first two days.

1/4 cup sugar
1 tsp. cinnamon

3/4 cup butter
3 cups white sugar
3 eggs
6 very ripe bananas, mashed
1 (16 oz) container of sour cream
2 teaspoons of vanilla extract
2 teaspoons of cinnamon
1/2 tsp. salt
3 tsp. baking soda
4 1/2 cups all-purpose flour
1 cup chopped walnuts (optional)

Preheat oven to 300 degrees. Grease four 7X3 inch loaf pans. In a small bowl, stir together 1/4 cup white sugar and 1 tsp. cinnamon. Dust pans lightly with cinnamon sugar mixture.
In a large bowl, cream butter and 3 cups sugar. Mix in eggs, mashed bananas, sour cream and vanilla. In a separate bowl stir together salt, baking soda, flour and cinnamon. Stir into the creamed mixture. Stir in nuts. Divide into prepared pans.
Bake for 1 hour, until a toothpick inserted in center comes out clean. (I have only made mini loafs and muffins at a different temp.) Wrap and let the loafs sit for a day before eating.

I bake mini loafs at 350 for approximately 30 minutes. You can get 12 mini loafs from this recipe.

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