Apropos of nothing…Preheat oven to 300º1Cup Sugar1/2 Cup Butter2 Eggs1 Teaspoon Vanilla1 and 2/3 Cup Flour1 Teaspoon Baking Soda1/2 Teaspoon Salt1 Cup Banana, Mashed1/2 Cup Walnuts 2 Tablespoons Sour Cream or Plain Yogurt Optional, Cinnamon and/or Nutmeg (to taste) Sift together flower, baking soda, salt and spices if you are adding them.Cream together the sugar and butter.Beat the eggs, vanilla, sour cream (or yogurt) and banana into the creamed sugar and butter.Pour the liquid ingredients into the dry ingredients and blend until fully incorporated. Poor into loaf pans.Bake for 1 Hour. Check with toothpick to see if finished.Instead of using butter and flower on the cake pans, use butter and sugar. The loaves will come out of the pan feeling wet but will lose some of the sticky after air drying about an hour.Works with full sized and mini loaf pans.Recipe can be doubled.
Apropos of nothing…Preheat oven to 300º1Cup Sugar1/2 Cup Butter2 Eggs1 Teaspoon Vanilla1 and 2/3 Cup Flour1 Teaspoon Baking Soda1/2 Teaspoon Salt1 Cup Banana, Mashed1/2 Cup Walnuts 2 Tablespoons Sour Cream or Plain Yogurt Optional, Cinnamon and/or Nutmeg (to taste) Sift together flower, baking soda, salt and spices if you are adding them.Cream together the sugar and butter.Beat the eggs, vanilla, sour cream (or yogurt) and banana into the creamed sugar and butter.Pour the liquid ingredients into the dry ingredients and blend until fully incorporated. Poor into loaf pans.Bake for 1 Hour. Check with toothpick to see if finished.Instead of using butter and flower on the cake pans, use butter and sugar. The loaves will come out of the pan feeling wet but will lose some of the sticky after air drying about an hour.Works with full sized and mini loaf pans.Recipe can be doubled.