I will be KEEPING this recipe so I can make more of these!
3/4 cup unsalted butter, softened
2 cups white sugar
1 cup dark brown sugar, packed
6 very ripe bananas, smashed (but not into "mush")
2 cups (16 oz.) sour cream (I used Daisy brand)
2 teaspoons vanilla extract
2 level teaspoons ground cinnamon
1/2 teaspoon salt
3 teaspoons baking soda
4 and 1/2 cups all-purpose flour
1 and 1/2 cups chopped walnuts (optional)
- Preheat oven to 300 degrees F (150 degrees C).
- Grease three of 4¼" x 8½" pans (I measured inside the edges of their top opening). I like to not only grease/spray the pans, but I also put a long strip of parchment paper down the end, along the bottom and up the other end of each pan and then lightly grease that, too (or very lightly spray it with "non-stick"). By doing that, it makes loaf-removal less of a "breath-holding" experience.
- In a large bowl, cream the softened butter with the 2 cups of white sugar and 1 cup brown sugar. (I used my stand mixer for this.)
- Mix in eggs (one at a time), smashed bananas, sour cream, vanilla and cinnamon.
- Mix in salt, baking soda and flour... until evenly blended.
- Stir in nuts.
- Divide into prepared pans (my pans ended up being filled to almost 1/2" of their top edge). Before baking, I sprinkled a small amount of chopped walnuts on top of batter and gently pressed them in (just a little).
- Bake for 1 hour plus 15 minutes OR until the small/clean/sharp blade of a knife gently inserted in the center comes out clean. (With the oven I was using, I had to add just a few more minutes.)
- Remove from oven, let sit in pans for about 10 minutes.
* I changed a few things in the recipe I was sent. I first put a strip of parchment paper into the greased/sprayed pan and then sprayed that. Then,... the original recipe said to dust the inside of the greased pans with a mixture of sugar and cinnamon, but I opted to NOT do that because I didn't want their outsides to get too dark. I replaced one cup of white sugar with a cup of dark brown sugar; I used UNsalted butter; and baked the bread in three "larger" pans instead of the four "smaller" ones called for. Also,...I added 1/2 cups of walnuts, and used some of those for sprinkling on top of the batter before baking.