This was posted on the cooking forum. I'm thinking about trying it. Well, I'll rephrase that! I am going to try it, just as soon as I find the energy to! Sour Cream Coffee Cake recipe for Mattie...... clip this post email this post what is this? see most clipped and recent clippings Posted by marigene (My Page) on Thu, Jan 24, 08 at 15:04 Here is the recipe you requested, Mattie. I have been making this cake for several years. I believe the recipe came from either Good Housekeeping or Better Homes and Gardens magazine. Sour Cream Coffee Cake 3/4 cup walnuts, finely chopped* 1 1/2 teaspoons ground cinnamon sugar: 3/4 cup for topping; 1 1/4 cups for cake 3/4 cup butter 3 cups all-purpose flour 1 1/2 cups sour cream 3 eggs 1 1/2 teaspoons baking powder 1 1/2 teaspoons baking soda 1 1/2 teaspoons vanilla extract In small bowl, combine walnuts, cinnamon and 3/4 cup sugar. Grease 10-inch tube pan. In large bowl with mixer at medium speed, beat butter with 1 1/4 cups sugar until light and fluffy. Add flour and remaining ingredients and beat at low speed until blended, constantly scraping bowl with rubber spatula. Increase speed to medium; beat 3 minutes, occasionally scraping bowl. Preheat oven to 350�F. Spread half of batter in pan; sprinkle with half of nut mixture; spread evenly with remaining batter and sprinkle remaining nut mixture. Bake 60 to 65 minutes until cake pulls away from side of pan. Cool cake in pan completely on wire rack. Makes 12 servings. * I use whatever nuts I have on hand. This last time it was hazelnuts.

The food charts I have for how long you can keep bananas in the freezer gave no amounts of time, and one said "extended freezer time" - whatever that means (LOL). I guess the goal should be to use the frozen bananas in a timely manner (few months), but I was moving some things around in my refrigerator freezer and I found several ripe bargain bananas that were quick-frozen then placed in a FoodSaver bag, vacuum-sealed shut -- early last summer and promptly forgotten about. I made them into banana bread the other day for yet one more offering to the "throngs" for breakfast during their Christmas visit. When you vacuum-seal peeled bananas (or most food destined for freezer storage), they will last longer than in a typical storage bag because they are stored oxygen-free. Oxygen-free storage prevents the moisture inside the food from migrating from the surface of the food into the bag, drying out or creating ice crystals in the bag. A food science tidbit about using overly-ripe bananas for banana bread. When a banana bread recipe only calls for baking soda as the only chemical leavening, overly-ripe bananas are not as acid (6.5-7.0 pH) as a regular banana (4.6 pH) in order to react in partnership with the baking soda. The reaction may be a weak one resulting in a heavy banana bread. A good banana bread recipe, one that ensures adequate leavening, will use both baking powder and baking soda. If the recipe only has baking soda, make sure a portion of the bananas aren't overly-ripe, or there is another ingredient in the recipe that provides an acid ingredient. That could be some lemon juice added to the bananas to keep them from oxidizing and turning dark, orange juice, honey used as the sweetener, or yogurt, sour cream or buttermilk, which are all acid foods that will react with the baking soda. -Grainlady

I am wondering how adding pinapple to Cookys steak pub banana bread recipe will affect the recipe. Also instead of 2 cups flour, can I do one cup whole wheat and one cup regular flour? Will the moistness of the pinapple help me avoid the dryness of adding whole wheat flour? And can I still keep the sour cream in the recipe? Does anyone have any thoughts on this?

Try Glenda's banana bread - it's moist and delicious! Glenda's Sour Cream Banana Bread 1 cup sugar 1/2 cup oil 2 eggs 1 cup mashed bananas (2 medium) 1/2 cup sour cream 1 teaspoon vanilla 1-1/2 cups all-purpose flour 1 teaspoon baking soda 1/2 teaspoon salt 1/2 cup chopped nuts, optional Preheat oven to 350F. Grease and flour bottom only of a 9 X 5 loaf pan. In large bowl, beat together sugar and oil. Add eggs, bananas, sour cream and vanilla, blend well. Lightly spoon flour into measuring cup, level off. Add flour, baking soda and salt, stir just until dry ingredients are moistened. Pour into prepared pan. Bake at 350F for 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. Remove from pan. Cool completely. Wrap tightly and store in refrigerator. Makes 1 loaf.