Dana Moore AKA: Southern Gals Cook Recipe

Southern Banana Bread

By Dana Moore AKA: Southern Gals Cook linemanswife


Recipe Rating:
 1 Rating
Prep Time:
Cook Time:
Cooking Method:
Bake

Dana Moore's Story

When I tried this recipe for the first time it lacked the "wow" factor. So, I tweeked it a bit and the result is the best banana bread I have ever tasted. I also make mini loaves around Christmas time to give as gifts; always a big hit. Enjoy!

Ingredients

1/2 c
salted real sweet cream butter, softened
Find more recipes at goboldwithbutter.com
1/2 c
white sugar
2
eggs
1/2 c
light brown sugar, packed
2-3 medium
very ripe bananas, mashed
1 tsp
real vanilla extract, not imitation
2 c
self-rising flour
1/2 c
sour cream
3/4 c
chopped pecans

Directions Step-By-Step

1
Preheat oven to 350 degrees. Grease sides and bottom of 2 non-stick loaf pans and set aside.
2
Combine butter, white and brown sugar in a mixing bowl and beat with a mixer on high speed until mixture is creamy. Add eggs and beat on high speed until mixture is light and fluffy. With mixer on low speed, blend in bananas and vanilla; add flour to mixture alternately with sour cream. Fold in pecans.
3
Pour evenly into prepared loaf pans. Bake 45-55 minutes or until toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans.
4
Unauthorized alterations or amendments to this recipe without express permission from Dana Moore is strictly prohibited.

About this Recipe



  • Comments

  • 1-5 of 5
  • user
    Jenn Conley JennConley - Oct 25, 2011
    Hello. I have tried this recipe twice now and each time my bread failed to rise more than two inches. Is this the normal height for the bread? I am used to other banana nut recipes that rise to a full loaf size. Maybe it's my oven. :( Thanks for any advice!
  • user
    Dana Moore AKA: Southern Gals Cook linemanswife - Oct 25, 2011
    Are you sure you are using self-rising flour? I know I have made the mistake of using all-purpose, which has no leavening agents. Other than that I really don't know why. I am sorry this hasn't worked out for you. My loaves are usually around 3 to 4 inches.
  • user
    Staci Ojeda txstayathomemom - Oct 30, 2011
    if all I have on hand is all purpose flour how much baking power would I need to use to accommodate?
  • user
    Staci Ojeda txstayathomemom - Oct 30, 2011
    that should be baking powder.. LOL
  • user
    Dana Moore AKA: Southern Gals Cook linemanswife - May 20, 2013
    Use about 1 teaspoon baking powder, 1/2 teaspoon salt.