SOUR CREAM BANANA BREAD (1 loaf)
1 stick butter, softened
1 cup sugar
2 eggs, beaten
1 1/2 cups flour
1 tsp baking soda
1/2 tsp salt
1 cup mashed bananas (about 3 really ripe ones)
1/2 cup sour cream
1 tsp vanilla
1/2 cup chopped pecans, optional

Preheat oven to 350°. Grease & flour a 9" loaf pan or several smaller pans.
In a large bowl, cream the butter w/the sugar until light & fluffy. Add the eggs & mix well. Whisk together the flour, baking soda & salt; combine w/the butter mixture. Add the bananas, sour cream & vanilla; stir well. Fold in the nuts, if using. Pour into the prepared pan & bake 1 hour or until a toothpick inserted near the center of the loaf comes out clean. Cool in the pan for 10 minutes then turn out onto a rack.~~Celebrations on the Bayou (Reduce baking time if using several smaller pans.)

Perfect now to get some more OLD bananas. Thanks for sharing this one.

Lora

You're welcome. Hope you like it.

Mine is the same as the one Ginger posted and I also have my husband's grandmother's recipe that uses buttermilk. However, we like the sour cream one best.

I really like cooking with buttermilk. I will have to try both.

Thanks to both of you for the recipes.

Just posted this on the Cooking Forum. It is very moist due to the oil and the pineapple.

Hawaiian Pineapple Banana Bread

3 cups flour
2 cups sugar
1 t. baking soda
1 t. cinnamon
3/4 t. salt
1 cup chopped pecans
3 eggs, beaten
1 cup vegetable oil
2 cups mashed bananas (about 5)
2 t. vanilla extract
1 8 oz. can crushed pineapple, drained

Preheat oven to 350 degrees F. Combine dry ingredients in a large bowl. Stir in nuts. Combine wet ingredients in another bowl. Mix wet ingredients into the bowl of the dry ingredients. Mix just until all is moistened. Put into two greased and floured regular (8.5") loaf pans.

Bake for 1 1/2 hours at 350 degrees. Cool in the pans for 10-15 minutes then turn out onto a rack and cool completely. Makes two loaves.

Source: my friend Belinda Grady

Teresa

LATIN BANANA BREAD

Serves 8

Ingredients

1 cup sugar
1/2 cup butter
2 large eggs
2 large ripe bananas, mashed
1/4 cup Crema Mexicana
1/4 cup Crema Agria
2 cup flour
1 tsp baking soda
1/4 tsp salt
1/2 tsp vanilla
1/2 cup chopped nuts (I like toasted unsalted cashews)
1/2 cup chopped dried mango

Directions

Cream butter with sugar, beat in eggs and mix until fluffy.

Sift flour with baking soda and salt. Stir in flour mixture.

Stir in mashed bananas, both Crema and vanilla.

Stir in nuts and mango pieces.

Spoon into greased and floured 9"x5" loaf pan or 2 small loaf pans. Let stand 10 minutes.

Bake at 350°F for 30 to 45 minutes.

If you can't find the Mexican cremas, sub sour cream for both. And for dried mangos, sub raisins or any chopped dried fruit.

Joe

I have some bananas riping right now, can hardly wait to try these.

Ginger the banana bread is fabulous! it is so very moist I love it. Next I am going to try the recipe using buttermilk instead. I bought the buttermilk today and now to wait for the overripe bananas!

Really glad you liked it. Let us know how the buttermilk differed.

Hi loralee,
I use Betty Crocker's buttermilk banana bread recipe I got off the internet. It's wonderful - always moist. And if the bananas are good to go but there's no buttermilk in the house, I just make some with milk and vinegar.

Ginger, your banana bread recipe looks fabulous. Would it be possible to turn these into muffins? Do you think they could withstand a several day trip in a care package to college? TIA!

I think they would as long as the baking time was adjusted.