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Banana Bread

Warm your bread knife over a burner before you slice hot bread. This will prevent the bread from compressing and tearing.

1/2 cup (1 stick) butter, softened

1 cup sugar

2 eggs

1 teaspoon vanilla extract

1 cup mashed bananas

1/2 cup sour cream

1 1/2 cups flour

1 teaspoon baking soda

1/2 teaspoon salt

Cream the butter and sugar in a mixing bowl until light and fluffy. Beat in the eggs and vanilla. Add the bananas and sour cream; mix well. Add the flour, baking soda and salt. Beat for 1 minute. Pour into a greased and floured 5x9-inch loaf pan.

Bake at 350 degrees for 1 hour or until the loaf tests done. Remove to a wire rack to cool.

VARIATIONS: This is a great recipe for muffins. Fill greased and floured muffin cups 2/3, full. Bake at 350 degrees for 20 to 22 minutes.

NOTE: May substitute any flavor pie filling for the mashed bananas. Apricot pie filling is especially delicious.

YIELD: 12 SERVINGS

From Open House: A Culinary Tour by The Junior League of Murfreesboro

© Copyright 2002 by The Junior League of Murfreesboro