Recipe: Creamy Banana Bread
Description: This recipe works best when divided into 4 small loaf pans. When I bake it in one large loaf, the sides and top are over done, and the middle is still swishhy. I love to make the small loaves, and freeze them. Then, if we want to have one for breakfast, just take it out the night before. (The Martha Stewart Cookbook)
Ingredients: [{"text": "1/2 cup unsalted butter"}, {"text": "1 cup sugar"}, {"text": "2 eggs"}, {"text": "1 1/2 cups flour"}, {"text": "1 teaspoon baking soda"}, {"text": "1 teaspoon salt"}, {"text": "1 cup banana, very ripe, mashed"}, {"text": "1/2 cup sour cream"}, {"text": "1 teaspoon vanilla extract"}]
Instructions: Preheat oven to 350. Butter 4 small loaf pans.
Cream together butter and sugar. Add Eggs, beat well.
Sift the dry ingredients together and combine with the butter mixture.
Add the bananas, sour cream and vanilla.
Pour batter into prepared pans.
Bake for 45 minutes, Check with cake tester to see if done.
