BEST EVER BANANA BREAD
1 cup butter or margarine, softened
3 cups sugar
6 eggs
3 cups sour cream (24 oz.)
4 tsp. baking soda
2 tsp. vanilla
4 to 5 bananas, VERY ripe, mashed
1 tsp. salt
5 cups flour
1 cup chopped pecans, toasted, optional*
1/2 cup mini semisweet chocolate chips, optional**
Preheat oven to 350 degrees F. Grease and flour 4 (9x5-inch) loaf pans.
Cream together butter, sugar and eggs.
Mix sour cream and baking soda together in a separate medium-sized bowl and let stand until foamy.
Combine the remaining ingredients with the above mixtures and mix well. Place in prepared pans.
Bake for 50 minutes at 350 degrees F or until toothpick inserted comes out clean.
*Spread pecans in a single layer in baking pan and toast for 6-7 minutes, stirring once halfway through toasting time.
**Sometimes I add chips to only half of the batter.
From: Marcus, Iowa, Quasquicentennial Cookbook (Iowa)
Source: Best of the Best, Recipe Hall of Fame Cookbook
1 cup butter or margarine, softened
3 cups sugar
6 eggs
3 cups sour cream (24 oz.)
4 tsp. baking soda
2 tsp. vanilla
4 to 5 bananas, VERY ripe, mashed
1 tsp. salt
5 cups flour
1 cup chopped pecans, toasted, optional*
1/2 cup mini semisweet chocolate chips, optional**
Preheat oven to 350 degrees F. Grease and flour 4 (9x5-inch) loaf pans.
Cream together butter, sugar and eggs.
Mix sour cream and baking soda together in a separate medium-sized bowl and let stand until foamy.
Combine the remaining ingredients with the above mixtures and mix well. Place in prepared pans.
Bake for 50 minutes at 350 degrees F or until toothpick inserted comes out clean.
*Spread pecans in a single layer in baking pan and toast for 6-7 minutes, stirring once halfway through toasting time.
**Sometimes I add chips to only half of the batter.
From: Marcus, Iowa, Quasquicentennial Cookbook (Iowa)
Source: Best of the Best, Recipe Hall of Fame Cookbook
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