Louisiana Banana Bread

This is the time of year that I go through the freezer and think about what I need to clear out to make room for the mass quantity of holiday baking that will need a spot for holiday giving. Oh look, only a gazillion bananas in zip lock freezer bags that need to get used. As I combed the internet looking for a fresh new (to me) recipe I happened upon this Louisiana Banana Bread that looked promising.

Louisiana Banana Bread

1 cup butter
2 cups sugar
2 tsp vanilla
2 tsp lemon juice
4 eggs
2 cups bananas, mashed (about 4 medium)
1 tsp salt
3 1/2 cups flour
2 tsp baking soda
2 tsp baking powder
1 cup sour cream
1 cup chopped nuts

Cream the butter with the sugar, add vanilla and eggs, one at a time, then add bananas. Sift all dry ingredients and add to wet ingredients, alternately with sour cream; fold in nuts.
Bake in two greased (or spray with nonstick coating) loaf pans at 350 F for 50-55 minutes.



Makes 2 loaves
I made 1 loaf and 8 mini loaves. The mini loaves were about 40 minutes bake time.

Verdict: No disappointments here. I'd never made a banana bread with sour cream before and the consistency that resulted was terrific. I think this is going to be my new "go to" recipe from here on in. It's light, nutty and very flavourful.