Banana Bread

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Looking for something to do with those over ripe bananas? Banana bread is scrumptious and so easy to make. It seems that every time I go to the grocery store that the bananas are either really green or already have brown spots on them.

This was the case when I went to the store on Saturday, but I picked up a bunch anyway because I like to eat a banana after my morning run. Unfortunately, after my run this morning, I noticed that my newly bought bananas were looking very sad! 😦 So I pulled out this recipe for a wonderfully moist and delicious bread.

The sour cream is the secret ingredient that keeps this bread super moist and what also makes this recipe stand out from other banana bread recipes. This is a very versatile recipe. You can add raisins, nuts, or even chocolate chips. No matter which mix in you choose, you are left with a delightfully moist and delectable treat!

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Banana Bread

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Ingredients

1/4 cup white sugar
1 teaspoon ground cinnamon
3/4 cup butter
3 cups white sugar
3 eggs
6 very ripe bananas, mashed
1 16 ounce container sour cream
2 teaspoons vanilla extract
2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1/2 teaspoon salt
3 teaspoons baking soda
4 1/2 cup all purpose flour
1 cup chopped walnuts
1/3 cup packed brown sugar
2 tablespoons all purpose flour
1 teaspoon ground cinnamon
1 tablespoon butter

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Instructions

Preheat oven to 350° 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, cinnamon, and nutmeg. Mix in salt, baking soda and flour. Stir in nuts. Divide into prepared pans.
In a small bowl, mix together brown sugar, flour, and cinnamon. Cut in butter until mixture resembles coarse cornmeal. Sprinkle topping over prepared pans.
Bake in preheated oven 55-60 minutes or until a toothpick inserted into the middle comes out clean.