I make an awesome sour cream banana bread. Love it toasted and with peanut butter spread on a slice :o)

I love banana bread!

My best cookbook is a really old one my had from the Settlement house! Thanks for reminding me. It was my Mom's and she gave it to me. Best cheesecake recipe with zwieback crust in there. It is our holiday staple cheesecake. Enjoy your banana bread, lucky grandson.

Glenda, would you be willing to part with your recipe.....sounds delicious!! :)

marylmi, hope you enjoy this!

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

Thanks for the recipe, Glenda. I am going to bake that today. Going to add walnuts to it though.

Thanks so much Glenda....added bananas to my shopping list!

Yes that does look good, Glenda. Sheila, I would also like to see your Easter Cream Pie recipe if it's not too much trouble.

Sunday morning I had things in different places around the kitchen. Instead of my Kitchen Aid mixer being on the long counter, it was on the counter next to the open spice cabinet. I had decided at the last minute to make a banana nut bread for my son to take to his friend's house where he was going to be eating Easter dinner. I usually do pull all the ingredients out beforehand, but I hadn't done it this time. While keeping the mixer running I was reading the recipe, grabbing the ingredients, and adding them in. So when the next thing was vanilla, I picked up the brown bottle I could see to my right, quickly measured, and tossed in... browning sauce.

No, it didn't turn out well:(

Has anyone successfully tried the quick banana ripening hint below??

"RIPEN BANANAS IN JUST MINUTES:

Place bananas on cookie sheet. Bake at 350° for 5-7 minutes.

Look for uniform very dark skin."

I haven't tried that method, but have used a brown paper bag for ripening bananas.

Try subbing natural applesauce for half the oil. Once my husband made two loafs and he did this with one and not the other to see how it would come out. To our surprise the banana bread with the applesauce was much better! It had a deeper richer flavor.

OK, I tried the method of quick ripening bananas late this afternoon:

"RIPEN BANANAS IN JUST MINUTES:

Place bananas on cookie sheet. Bake at 350° for 5-7 minutes.

Look for uniform very dark skin."

And I learned it worked just fine. The banana skins will turn very dark. Let the bananas cool a bit and they are ready to use. Good thing to know for those of us who can't always wait the several days for just-bought bananas to become ripe enough for banana bread.

Good to know Lee. I saw that article as well, but haven't tried it. I wonder how to time it, so that the bananas are just right for eating, etc, but not mushy for banana bread.

Make french toast with some for breakfast. Its delicious!

Ellendi6161, the recipe I use is the way my mother made banana cream pie, and it is simple yet so good. I use a store bought frozen deep dish pie crust just to make it easy on me. Mom had no such short cut available and made her own crust. Bake the shell empty according to directions after pricking it well. Cool.

To make the filling, use one large Jello brand Cook and Serve Vanilla Pudding mix or two small boxes and whole milk to cook the pudding.(Be sure it is the Cook and Serve pudding and NOT instant.) Let the pudding cool in the pan 5 minutes after it has come to a boil and is done. Slice a large ripe banana thinly and line the bottom of the pie crust with a layer of the slices. Stir the pudding and spoon a thin layer of pudding over the slices. Add another layer of thinly sliced banana, and then pour the rest of the pudding into the crust, mounding as much into the crust as it will hold. Chill in the refrigerator several hours. At serving time, beat 1 cup of whipping cream with 1 teaspoon of vanilla and 2 or 3 tablespoons of sugar. Cover the entire top of the pie with all of the whipped cream. Cut and serve.