The recipe I use does have lemon juice as well as sour cream, so that helps with the problem of lack of acidity in very ripe bananas, which seems to be all I ever have. I do agree that King Arthur AP flour is high protein and it takes some adjusting when using it for something like quick breads. Right now I have King Arthur AP and Whole Wheat, some Bob's Red Mill Rye, some Swansdown cake flour, some White Lily and plain old Gold Medal. I also have cornmeal, both white and yellow and THREE kinds of oats, LOL, the "quick", the regular 5 minute oats and some steel cut. I also have wheat berries that I've been grinding for flour for bread. My pantry looks like I could open a bulk food store. I use the King Arthur for bread, the cake flour was a leftover from the last wedding cake I baked, I get picky about those. The White Lily is for biscuits, the Gold Medal for everything else. Two kinds of cornmeal because Elery is from Tennessee and his sister says it isn't cornbread if it's yellow, although I don't particularly care which color it is. In short, I'm also going to blame it on your flour, or on overbaking. If you are using new pans and they are glass ones, I'd be watching the bread carefully to be certain it is not overbaking, and probably be using a thermometer a couple of times until I get used to the new pans. Oh, and Christine, I also have the smaller Danish Dough Whisk, it gets used regularly. Annie

The recipe I have been using (I lost my mom's, my dad gave that book to someone else, but this one sounds right -- it's all in 3s), sounds like it might be something you would like to try. I was thinking the baking powder with the buttermilk might also be an improvement. My mom's had you cream the butter and sugar, add mashed bananas, sift the dry ingredients, then add alternately with the buttermilk. The new one I found said you could dump everything in the mixer bowl, blend and go. I have tried that and have also hybridized the process -- creamed the butter and sugar, then add the bananas and the other stuff. It all works -- just don't over mix it. 2 1/3 c all purpose flour 1 2/3 c sugar 1 1/4 c mashed bananas (about 2) 2/3 c softened butter or margarine 2/3 c finely chopped nuts (I use pecans (Texas and all), but walnuts work too) 2//3 c buttermilk 1 1/4 tsp baking soda 1 1/4 tsp baking powder 3/4 tsp salt 3 eggs You can use either mixing method and bake at 350. I make muffins more often than loaves lately -- you can bake this as mini muffins, standard muffins, loaves, a 13x9 cake or even layers.

Thanks for the kind words all. The first slice (the end, my favorite) I kind of went uh-oh, but the next couple slices were pretty darn good if I say so myself. I won't hesitate to make it again but the biggest hassle is waiting for the stupid bananas to over-ripen! When I'm in the mood to bake, I want to bake NOW! :) I might try the other recipe out tonight. Never thought of peanut butter on banana bread but when you think of it peanut butter on bananas is a common thing for a lot of people. I appreciate all the suggestions. I use nothing but unsalted butter these days. I had a batch of frosting that was so salty it wasn't edible and I said that's it. I was buying salted and unsalted and I went, what's the big difference I like them both. When I'm frying in it I usually am adding salt to the food anyway so might as well just buy nothing but unsalted. And no Jasdip, not unsalted Parkay! ;) I also learned years back what a difference pure vanilla (real - not imitation) makes and it sunk in that the little bit you use, the expense isn't significant. I never thought about the difference between bleached and unbleached flour but that's a good point. I have a couple I want to try that use whole wheat flour in it. Maybe I'll come up with a combination that I like better between them all. Be a terrible thing to have to taste test all these recipes, isn't it? :D I'm a cinnamon nut so that gets added along with brown sugar but the caramelized apples sound great. I have some Haralsons here too. But I want to try to follow the recipe as close as I can for the first time, then doctor it up and experiment with it. Grainlady, that pan you mentioned - I might have one of those! In a bunch of stuff I either got from my dad or maybe in some auction stuff but that pan sounds familiar. Wasn't sure what I'd use it for so I don't think it's even in the kitchen. I'll have to check the basement and garage. The other thing I've decided is I probably won't buy brown sugar anymore. Get a jar of molasses and make my own when I need it. Well maybe - let's not rush into this stuff. Lefse season is here and I do like my brown sugar on lefse! Which is something else I want to make soon! And although I'm not too much on pineapple, that Hawaiian recipe does have my tastebuds interested! Guess I need to buy more bananas!

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 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.