This is my favorite banana bread recipe. The addition of sour cream makes it super moist, and I love the cinnamon-sugar flavor on the crust. Click here to view the original recipe, which yields four loaves (I reduced the ingredients to make only two loaves).
Ingredients
2 tablespoons white sugar
1/2 teaspoon ground cinnamon
1/4 cup and 2 tablespoons butter
1 1/2 cups white sugar
2 eggs
3 very ripe bananas, mashed
1/2 (16 ounce) container sour cream
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1 teaspoon ground cinnamon
1/4 teaspoon salt
1 1/2 teaspoons baking soda
2 1/4 cups all-purpose flour
3/4 cup chopped walnuts (optional)
Preheat the oven to 300 degrees. Grease two 7×3 loaf pans. (Note: if you have larger loaf pans, you may be able to fit all of the batter into one loaf pan; just be sure to increase the oven temperature to 325 degrees, and allow for extra baking time.) In a small bowl, mix together the 2 tablespoons of sugar and 1/2 teaspoon of cinnamon. Dust pans lightly with cinnamon-sugar mixture.
In a large bowl, cream together the butter and 1 1/2 cups of sugar (don’t worry if it doesn’t get “creamy”, just be sure to mix it well). Beat in the eggs, one at a time, mixing well. Stir in the mashed bananas, sour cream, vanilla, and cinnamon. Add the salt, baking soda, and flour and mix well. Then stir in the walnuts. Pour the mixture into the prepared pans.
Bake for about 1 hour, or until a toothpick inserted into the center comes out clean.
