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Mini Sour Cream Banana Breads

Source of Recipe


Robyn Wright






List of Ingredients



• 1 cup granulated sugar
  
• 1/2 cup firmly packed brown sugar
  
• 1 cup butter, at room temperature (2 sticks; see note)
  
• 4 eggs
  
• 2-1/2 cups mashed ripe bananas (about 5 medium)
  
• 1 tsp vanilla
  
• 3 Tbsp sour cream
  
• 3 cups all-purpose flour
  
• 1 tsp baking soda
  
• 1 tsp salt
  
• 1/2 tsp ground cinnamon
  
• 2 cups chopped pecans or walnuts (optional)
  






Instructions



1. Preheat oven to 350º F. Grease and flour six 6-inch loaf pans.
   
   
2. In large mixing bowl, combine sugars and butter. Beat at medium speed, scraping bowl, until creamy. Add eggs; continue beating until well-mixed, 1 to 2 minutes. Reduce speed to low. Add banana, vanilla and sour cream; mix well. In a separate bowl, blend flour, baking soda, salt and cinnamon; stir mixture into batter by hand with nuts, if using.
   
   
3. Spoon batter into prepared pans. Bake 35 to 40 minutes, or until a toothpick inserted into center comes out clean. Let stand 5 minutes. Remove from pans. Cool completely.
   
   Makes six (6-inch) loaves.
   
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   NOTE: Use real butter or stick margarine. Do not substitute reduced-fat spreads; their higher water content often yields less-satisfactory results.