For all those who have half a dozen frozen, black bananas in your freezer. Oh, that’s just me? . . . *awkward silence*. . .
Sour Cream Banana Bread
2 cup flour
1 tsp. salt
1 tsp. baking powder
½ tsp. baking soda
1 ½ cup sugar
½ cup sour cream
1 tsp. vanilla
½ cup shortening
3 large ripe bananas
2 eggs
¼ cup sugar
1 tsp. cinnamon
Cream eggs, sugar, sour cream, shortening, and bananas. Add vanilla and other dry ingredients. (Stir in ½ cup nuts if desired.)
Grease pans. Mix together the sugar and cinnamon and dust pans lightly with cinnamon-sugar mixture. Divide banana mixture into prepared pans. Sprinkle some cinnamon-sugar mixture on top. Bake at 375° for 35 to 45 minutes. (Makes 2 large or 4 small loaves.)
From my dear sister-in-law, Jenn. This banana bread is a MUST. The crust of cinnamon and sugar on the top is to die for. I pile on as much as humanly possible. My husband says the only way it could be better would be to include chocolate chips. But that is just disgusting.
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