They tell me it's fall, and I guess I agree. The temperatures here have fallen to the 80's, that's cool...ish. I love baking, it is the only form of cooking that I actually enjoy. However, living in the desert means I only get to do this half the year. You know, when the thought of turning on the oven sounds bearable. When temperatures last week dipped all the way into the 70's, the baking began. There is nothing better than smelling something divine baking in the kitchen. I have a fabulous, and I mean it, recipe for banana bread. For those of you who want to make a little something to ring in this new season, give this recipe a shot, you will love it.
Banana Sour Cream Bread1/4 cup white sugar
1 teaspoon ground cinnamon
3/4 cup butter
3 cups white sugar
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 (optional).
Preheat oven to 300 degrees F. Grease four 7x3 inch loaf pans. In a small bowl, stir together sugar and cinnamon. Dust pans lightly with cinnamon and sugar mixture.
In a large bowl, cream butter, 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.