Sour cream banana bread… Double batch!

I’m sure we have all had a bunch of bananas sitting on our counter and after a week come to realize that no one has eaten any of them… and they’re all getting extremely ripe. So here is a great recipe for you to try….my family just love it! Grab a bunch of ripe bananas about 6 to 8… this is just perfect for this double batch of sour cream banana bread.

Enjoy!

In one bowl beat together…

  • 4 eggs
  • 1 cup of sugar
  • 2 teaspoon of vanilla or almond extract
  • 10 heaping tablespoons of sour cream
  • 2/3 of a cup of vegetable oil

After this is thoroughly mixed add in your 6 to 8 ripe bananas and whisk or I like to use an electric hand mixer to thoroughly mixed it together.

And then in the second bowl mix together…

  • 2 teaspoons of baking soda
  • 1 teaspoon of salt
  • 4 cups of flour

Optional items that you can add could could be a half a cup of dried cranberries, dried blueberries, walnuts, or even chocolate chips.

Combine your dry ingredients with your wet ingredients and gently mix together.

Grease to 2 bread loaf pans, place them in a preheated  oven on 350° for 45 to 50 minutes

Let stand for 10 minutes and pop out the banana bread from the bread loaf pans… Place on a plate cover until it cools off.

Make sure you lightly cover it even when it is still warm, so that the bread does not dry out.

Add a little butter… peanut butter… or your favorite fruit jam and enjoy this delicious homemade bread.

Lynn A. C. Wilson – Resume of a Mother

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