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Gege’s Banana Bread

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January 7, 2020

Gege's Banana Bread recipe is from my husband's grandmother. It was always made in this Cane Mixing Bowl by Mason Cash. I guess it just tastes better if you make in this bowl. I always seem to have several overripe bananas lurking on the counter. This recipe makes one loaf of bread, but I like to make 3 small loaves and freeze some.

  • Prep: 15 mins
  • Cook: 45 mins
  • Yields: Makes 1 loaf or 3 small loaves

Ingredients

1 cup sugar

½ cup butter, softened to room temperature

2 large eggs, at room temperature

3 very ripe bananas, peeled, and mashed, about 1 cup

3 tablespoons sour cream or buttermilk

1 teaspoon baking soda

2 cups flour 

pinch of salt

½ cup chopped pecans or walnuts

Directions

1Preheat the oven to 350°F. Grease and flour 9×5-inch loaf pan or 3 small loaf pans. Set aside.

2Mix sugar, butter and eggs, then add mashed bananas and sour cream. Then stir in the dry ingredients. Fold in the nuts.

3Transfer the batter to the prepared pan(s).

4Bake for 45 - 55 minutes or until a toothpick inserted into the center of the bread comes out clean.

5Cool the bread in the pan on a wire rack for 5 minutes, and then turn the bread out of the pan.

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