QueenBeeGrannyJean
02-19-2007, 08:18 PM
MY FAMILY LOVES THE RECIPE SO WELL I HAVE REQUEST FOR IT ALL THE TIME. IT WILL STAY IN THE REFRIGERATOR FOR 2 WEEKS IN FOIL OR YOU CAN FREEZE FOR UP TO 6 MONTHS IF TIGHTLY SEALED.
1/4 cup white sugar, 1 teaspoon ground cinnamon, 3/4 cup butter, 3 cups white sugar,
3 eggs, 6 very ripe bananas(mashed), 1 (16 ounce) container sour cream, 2 teaspoons
vanilla extract, 2 teaspoons ground cinnamon, 1/2 teaspoon salt, 3 teaspoons baking soda,
4 1/2 cups all-purpose flour, 1 cup chopped walnuts or pecans .
Method
Preheat oven to 350 degrees Grease four 7x3 inch loaf pans. In a small bowl, stir together
1/4 cup white sugar and 1 teaspoon cinnamon. Dust pans lightly with cinnamon and sugar mixture.
In a large bowl, cream butter and 3 cups sugar. Mix in eggs, mashed bananas, sour cream, vanilla and
cinnamon. Mix in salt, baking soda and flour. Stir in nuts. Divide into prepared pans.
Bake for 1 hour,
until a toothpick inserted in center comes out clean.
1/4 cup white sugar, 1 teaspoon ground cinnamon, 3/4 cup butter, 3 cups white sugar,
3 eggs, 6 very ripe bananas(mashed), 1 (16 ounce) container sour cream, 2 teaspoons
vanilla extract, 2 teaspoons ground cinnamon, 1/2 teaspoon salt, 3 teaspoons baking soda,
4 1/2 cups all-purpose flour, 1 cup chopped walnuts or pecans .
Method
Preheat oven to 350 degrees Grease four 7x3 inch loaf pans. In a small bowl, stir together
1/4 cup white sugar and 1 teaspoon cinnamon. Dust pans lightly with cinnamon and sugar mixture.
In a large bowl, cream butter and 3 cups sugar. Mix in eggs, mashed bananas, sour cream, vanilla and
cinnamon. Mix in salt, baking soda and flour. Stir in nuts. Divide into prepared pans.
Bake for 1 hour,
until a toothpick inserted in center comes out clean.