Sour Cream Banana Bread

         Growing up in the country, my mother would always make muffins or a loaf when someone in the neighbourhood was sick, had a relative die, or moving into the neighbourhood (you would certainly hope for the latter when it was your turn!) Its just what country-folk did. Sick? You need muffins. Great-aunt Edna died? Better make a loaf.

          Her habit of doing this was apparently contagious, as I now turn to muffins and loaves for the exact same thing. For the past few months, Justin's grandma has been recovering from back surgery & has quite limited mobility.  As soon as she came home, I took over some banana bread. It was a hit, and I promised many that I would share the recipe. For those in the Sutton office - its the same recipe I made for all of you. This recipe is quite large (it makes 4 loaves), so perhaps cut it in half unless you have friends to share with.

         

           

   

Ingredients:

• 1/4 cup white sugar
• 1 teaspoon ground cinnamon
• 3/4 cup butter
• 3 cups white sugar
• 3 eggs
• 6-7 very ripe bananas, mashed
• 1 (16 ounce) container sour cream (2 cups)
• 2 teaspoons vanilla extract
• 2 teaspoons ground cinnamon
• 1/2 teaspoon salt
• 3 teaspoons baking soda
• 4 1/2 cups all-purpose flour
• 
  

Directions:

1. Preheat oven to 305 degrees F. Grease four 7x3 inch loaf pans. In a small bowl, stir together 1/4 cup white sugar and 1 teaspoon cinnamon. Put aside.
2. 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. Divide into prepared pans. Sprinkle with sugar cinnamon mixture just prior to baking.
3. Bake for approximately 45 minutes, until a toothpick inserted in center comes out clean.