Whenever I have an abundance of overripe bananas in my freezer, I usually take a few hours out of a day and make a nice big batch of breads and muffins. They can be baked and then put in the freezer for later. They thaw out nicely and it’s always good to have some yummy bread on hand for when friends or family drop in. Check out what they are saying about this recipe over at All Recipes:
“Yummy! This is one of the absolutely best banana bread recipes I have ever tried!!!”
After making this banana bread and giving it to my family, I won’t ever make it another way again!
Ingredients
1/4 cup Domino white sugar
1 teaspoon ground cinnamon
3/4 cup Land O’ Lakes butter
3 cups white sugar
3 eggs
6 very ripe bananas, mashed
1 (16 ounce) container sour cream
2 teaspoons vanilla extract
2 teaspoons McCormick’s ground cinnamon
1/2 teaspoon salt
3 teaspoons baking soda
4 1/2 cups all-purpose flour
1 cup chopped walnuts (optional)
Instructions
Preheat oven to 300 degrees F (150 degrees C). Grease four 7×3 inch loaf pans. In a small bowl, stir together 1/4 cup white sugar and 1 teaspoon cinnamon. Dust pans lightly with cinnamon and sugar mixture.
In a large bowl, cream butter and 3 cups sugar. Mix in eggs, mashed bananas, sour cream, vanilla and cinnamon. Mix in salt, baking soda and flour. Stir in nuts. Divide into prepared pans.
Bake for 1 hour, until a toothpick inserted in center comes out clean.
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Quick Tip: Pour batter into smaller muffins perfect for popping.
Thanks again to All Recipes for this great twist on a classic recipe.
