Southern Banana Bread
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|1/2 c||salted real sweet cream butter, softened|
|1/2 c||white sugar|
|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|
Alvaton, KY (pop. 13,613)
Member Since Aug 2011
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!
Preheat oven to 350 degrees. Grease sides and bottom of 2 non-stick loaf pans and set aside.
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.
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.
Unauthorized alterations or amendments to this recipe without express permission from Dana Moore is strictly prohibited.