Wee Cook Wednesday: Best Ever Banana Nut Bread

banana-bread-bigNo fooling … This bread will soon be a family favorite! Whether you’re making this for a fund raiser (as I just did) or a large family, this bread is light and moist and sure to please. Freezes really well. If you don’t have 4 loaf pans, use 2 loaf pans and put the remaining batter in an 11×13 cake pan. It’s a good thing it’s so easy to make … your family will ask for it again and again!

Best-Ever Banana  Nut Bread

1 C margarine

1 C brown sugar

2 C granulated sugar

6 eggs

3 C sour cream (low-fat OK)

4 tsp baking soda

2 tsp vanilla

5-7 bananas, mashed (about 1-2/3 cups)

1 tsp salt

5 C flour

½ C chopped pecans

 

Preheat oven to 350 degrees, lightly grease four loaf pans (22x11x6 cm, 1.5 liter Pyrex or equivalent) with butter or cooking spray. Beat margarine, sugars, eggs, and vanilla until fluffy. In a separate bowl, combine sour cream and baking soda, let stand 3 minutes (will puff up nearly double). Stir in sour cream mixture and bananas. Gradually add flour and salt, stirring just until blended. Add nuts and stir just to incorporate. Divide batter evenly into loaf pans. Bake 50-60 minutes, or until toothpick inserted in the center comes out clean. Freezes well. Makes 4 loaves.

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This entry was posted in recipes, Wee Cook Wednesday and tagged , by hsaxton. Bookmark the permalink.

About hsaxton

Heidi Hess Saxton is an adoptive parent of two children, and converted to Catholicism in 1994. She is adoptive parent columnist at CatholicMom.com and CatholicExchange.com. She also writes for the Parenting Channel at AnnArbor.com. In her spare time, she is finishing up her Master's thesis at Sacred Heart Major Seminary in Detroit.

One thought on “Wee Cook Wednesday: Best Ever Banana Nut Bread

  1. Pingback: Wee Cook Wednesday: Ice Cream Cake, Anyone? « Extraordinary Moms Network

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