Banana bread is one of those classic recipes that keeps you searching to find just the right recipe to adopt as your own. I've made many different kinds of banana bread, but none that truely stood out as a favorite. With most recipes, the bread would turn out too dense on the inside and too dark on the outside and I would end up throwing out the last half of the bread, which kind of defeats the purpose of using up the old bananas! This recipe was different. It came out light and fluffy and full of flavor. And better yet, as soon as it came out of the oven, my kids started eating it. It was gone within 24 hours. Yeah! Eat it warm with a bit of softened butter spread over it. Oh, yum!
Louisiana Banana Bread
1 cup butter
2 cups sugar
2 tsp. vanilla
2 tsp. lemon juice
2 cups mashed bananas
1 tsp. salt
3 1/2 cups flour
2 tsp. baking soda
2 tsp. baking powder
1 cup sour cream
1 cup chopped nuts (I used pecans)
Preheat oven to 350 degrees. Prepare two loaf pans by spraying with cooking spray.
In a large mixing bowl, cream butter and sugar. Add vanilla and eggs, one at a time. Add bananas and mix well.
Sift dry ingredients together. Add slowly to wet ingredients and alternate with sour cream. Do not over mix. Fold in nuts. Bake for 50 to 55 minutes.
Makes two loaves.
Adapted from Southern Recipes at About.com
"I'm getting so old, I don't buy green banana's anymore”
-Chi Chi Rodriguez
"Golden, Ripe, Boneless Bananas, 39 Cents A Pound."