Great Grandma's Banana Bread

There were some overripe bananas sitting in our fruit bowl a The Frog & PenguINN which usually means that it’s time to bake another loaf of banana bread. 

Last year, I tried a couple different recipes and we liked all of them. One of those could have been used again, but I bought The Old Farmer’s Almanac Best Home Baking for $1 at a yard sale and on page 45 there was a new (to us) banana bread recipe. What made this recipe different than others we tried is that it uses bread flour and  sour cream, both of which were on hand. And, we have lots of pecans from last fall’s bumper crop harvest.

While, the book didn’t say whose Grandma created the recipe, feel free to pass it off as a family member’s treasured favorite.
After all, who’s to know?


Great Grandma’s Banana Bread
Preheat oven to 350°. Grease 9x5-inch loaf pan. Makes 1 loaf.

• ½ C (1 stick) butter, softened
• 1 C sugar
• 2 eggs, beaten
• ½ C sour cream
• 2 bananas, mashed
• 1 tsp vanilla extract
• 2 C bread flour
• 2 tsp baking powder
• 1 tsp baking soda
• ½ C chopped pecans (or walnuts)

1. Cream butter and sugar in a bowl until light and fluffy.
2. Add eggs, sour cream, bananas and vanilla; mix well.
3. Combine flour, baking powder, baking soda; add to egg mixture and stir well.
4. Stir in pecans or walnuts (if using).
5. Pour into greased 9x5-inch loaf pan. 
6. Bake for 55 minutes, or until loaf tests done.

We’re sampling the finished bread tonight in our “jammies” and slippers – evening dress at the F&P.

Best served with a cold glass of milk or a cup of hot chocolate.