18 (depends on size you slice it)
Vicki's StoryThis banana bread is moist and delicious with loads of banana flavor! The secret for it being moist is the sour cream. Friends and family love my recipe and say it's by far the best! It's wonderful toasted!! Enjoy!!
p.s. For best banana flavor use VERY RIPE bananas. I actually let them brown and then freeze them and use them for a later time. You also can reduce the sugar by a heaping half cup. I do. This is just the ORIGINAL recipe. :)
all purpose flour
butter, room temperature
1 1/2 c
very ripe bananas, mashed
1Mix dry ingredients together and SIFT in a mixing bowl. (NOTE: Add Dry Ingredients LATER—Use bread beater after adding dry ingredients to wet ingredient)
Cream soft butter with the sugar and salt. Mix in eggs, vanilla, sour cream. Mix until JUST blended.
Add flour mix to the batter.
Mash 3 SOFT RIPE bananas in separate bowl then add to mixture.
Spray Bundt pan. Pour batter in pan. Bake PREHEAT oven 350 for 1 hour.