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Tuesday, August 11, 2009

Banana Bread

Nothing like taking advantage of those bananas that you meant to eat but had already turned brown before you got to them! I like to put mine in the freezer and store them for when I am ready to bake banana bread! Most of the ingredients you will need to bake are pictured below. Add an egg and some salt, and there you have it!

I like to use my stand mixer to combine all of the ingredients. Be careful not to over mix!

This recipe makes two 7 x 3 inch loafs, but I divided what could have been the second loaf into into 4 mini fluted tube pans to make 4 mini cakes. On the loaf, I added a handful of chocolate chips to the top and sprinkled sugar and cinnamon to give it a sweet coating on top!

Banana Sour Cream Bread
2 tablespoons white sugar
1/2 teaspoon ground cinnamon
1/4 cup and 2 tablespoons butter
1-1/2 cups white sugar
1-1/2 eggs
3 very ripe bananas, mashed (I like to add 1 extra!)
1/2 (16 ounce) container sour cream
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/4 teaspoon salt
1-1/2 teaspoons baking soda
2-1/4 cups all-purpose flour
1/2 cup chocolate chips (optional)

1. Preheat oven to 300 degrees F (150 degrees C).
2. Grease two 7x3 inch loaf pans.
3. In a small bowl, stir together 2 tablespoons white sugar and ½ teaspoon cinnamon.
4. Dust pans lightly with cinnamon and sugar mixture.
5. In a large bowl, cream butter and 1-1/2 cups sugar.
6. Mix in eggs, mashed bananas, sour cream, vanilla and cinnamon.
7. Mix in salt, baking soda and flour.
8. Stir in chocolate chips.
9. Divide into prepared pans.
10. Bake for 1 hour, until a toothpick inserted in center comes out clean.
Yield: Two 7 x 3 inch loaves (16 servings, 8 per loaf)
Just enough for a perfect snack...

...with a tall glass of milk.