the best banana bread EVER!
This is in our church cookbook, for those of you who attend Faith, and I had to badger the author for YEARS (literally!) before she would finally share it. And am I ever excited that when she did, it was to include it in our church women's cookbook. It's baking in my oven as I type and it smells sooooo good. Here is is:
1/2 c. oil
1 and 1/2 c. sugar
1/4 tsp. salt
2 eggs
1 and 1/2 c. flour
1 tsp. baking soda
1/3 c. sour cream
2 or 3 ripe bananas (mashed)
1/2 c. nuts (very optional - I don't put nuts in mine.)
Cream oil and sugar. Add salt and eggs, mix well. Combine flour and baking soda. Add flour mixture and sour cream alternately to sugar and oil mixture, mixing well after each addition. Fold in bananas and nuts. Pour in baking pan of choice and bake for 45 minutes to an hour on 350 degrees. I can usually get one large loaf and 2 mini muffin pans out of this recipe without altering it at all. The loaf is for the momma and the mini muffins are for the rugrat. ***The mini-muffin pans come out after 15 minutes. DO NOT bake them the entire 45 minutes!***
1/2 c. oil
1 and 1/2 c. sugar
1/4 tsp. salt
2 eggs
1 and 1/2 c. flour
1 tsp. baking soda
1/3 c. sour cream
2 or 3 ripe bananas (mashed)
1/2 c. nuts (very optional - I don't put nuts in mine.)
Cream oil and sugar. Add salt and eggs, mix well. Combine flour and baking soda. Add flour mixture and sour cream alternately to sugar and oil mixture, mixing well after each addition. Fold in bananas and nuts. Pour in baking pan of choice and bake for 45 minutes to an hour on 350 degrees. I can usually get one large loaf and 2 mini muffin pans out of this recipe without altering it at all. The loaf is for the momma and the mini muffins are for the rugrat. ***The mini-muffin pans come out after 15 minutes. DO NOT bake them the entire 45 minutes!***
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