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BROWN SUGAR-CINNAMON SOUR CREAM BANANA B




Source of Recipe


Mimi's DivaSharon

Preheat oven to 325°

3 cups flour
1/2 cup white sugar
1 cup light brown sugar
1 or 2 tsp. cinnamon (your choice)
3/4 tsp. salt
1-1/2 tsp. baking powder
1-1/2 tsp. baking soda
3 Tbsp. vegetable oil
3 eggs
2 tsp. vanilla
3/4 cup orange juice
4 heaping Tbsp. sour cream
3-4 very ripe bananas (2 cups)
1-½ cups chopped pecans (optional)

Combine dry ingredients. In another bowl, combine beaten eggs, oil, vanilla, orange juice and sour cream. Make a well in center of dry ingredients and mix in liquid ingredients. In small bowl, mash bananas with fork. Continue bananas with hand mixer until pureed and as smooth as possible. Add to batter; do not over-mix. Stir in nuts, if desired.

Grease two 9”x5” loaf pans with cooking spray. (I use a dark metal pan – if different, raise temp to 350 degrees) Divide batter evenly. Bake for 45-55 minutes, checking with LONG wooden pick. Bread is done when pick comes out clean. Cool in pans for 15 minutes, remove to wire rack and continue to cool. Wrap tightly in plastic when cool. Bread will be moister the next day. No need to refrigerate.

2 large (10-inch) bananas or 4 medium bananas will make the required 2 cups of banana puree.

1 9 x 5” loaf = 3 minis