Brown Sugar-Cinnamon Sour Cream Banana Bread
Preheat oven to 325° (dark metal pan, 350 for light-colored metal or glass) 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 50-55 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. Don't eat right away -patience is a virtue with banana bread! NOTES: 3 large (10-inch) bananas or 4 medium bananas will make the required 2 cups of banana puree. Sprinkle cinnamon on top before baking and swirl with a fork for a nice look. You can also sprinkle chopped nuts on top before baking for a nut studded top. This is good with chocolate chips (if you're a chocolate freak). I would reduce the white sugar, if you plan to do this. "The happiest people don't have the best of everything. They just make the best of everything." ~Sylvia --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
