Fall!
Actually, no, it smells like banana bread.
But banana bread smells like Fall!
I only bake banana bread a few times a year, almost always in autumn.
Its divine with a mug of warm cider.
And, like almost all of my favorite recipes, it has no redeeming nutritional value whatsoever!
(which explains why it is FABULOUS!!!)
Sour Cream Banana Bread (with a cinnamon sugar crust!!)
Actually, no, it smells like banana bread.
But banana bread smells like Fall!
I only bake banana bread a few times a year, almost always in autumn.
Its divine with a mug of warm cider.
And, like almost all of my favorite recipes, it has no redeeming nutritional value whatsoever!
(which explains why it is FABULOUS!!!)
Sour Cream Banana Bread (with a cinnamon sugar crust!!)
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
- 1/2 teaspoon salt
- 3 teaspoons baking soda
- 4 1/2 cups all-purpose flour
- 1 cup chopped walnuts (optional)
Directions
- Preheat oven to 300 degrees F (150 degrees C). Grease two 9x5 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 (it takes 1 hr 20 minutes in my oven!).
