Banana Bread

Kind of been craving it lately. Not sure why. Need to make some soon, I'm afraid. Here's the recipe I always use--comes from my mom, of course. LOVE IT! Turns out so moist and delicious. . .I've actually known people to fight over it before.


Makes 3 loaves (freezes well, but also makes a great gift!).

3 c. sour cream
4 tsp. baking soda
1 c. butter, softened
3 c. sugar
6 eggs
2 tsp. vanilla
5 ripe bananas, mashed
1 tsp. salt
5 c. flour

Preheat oven to 350 degrees. Grease and flour three nine-inch loaf pans well and set aside.

In a medium bowl, mix sour cream and baking soda, then set aside. (Don't try to cheat the bowl size--the mix needs room to expand; will almost double in size.)

Meanwhile, cream butter, sugar, and eggs together. Add vanilla and bananas and mix well again. Add sour cream mixture to banana mix, and stir well. Then, incorporate flour and salt until no lumps remain, but try not to over mix.

Bake at 350 for 50 minutes or until toothpick inserted in the middle comes out clean. (Start testing at 50 minutes, but it may take longer. Test about every four minutes afterwards until done.)

Let finished loaves rest in pan for 10 minutes then remove to baking rack to cool completely before storing.

* I've made regular loaves, mini loaves, and muffins out of this mix. Just need to adjust baking times. Can also add toasted walnuts, chocolate chips, etc. It's all good.