There are times that I buy bananas and swear that they have started to ripen even before I leave the check out counter! That being said, it seems that we always have left over bananas and find that freezing them for future use is a great tip.
I’d love to be able to give credit for this recipe since our guests just love it. Unfortunately, it seems to have been around “forever” and I have no idea where it originated.
1/2 cup butter at room temperature
1 1/4 cups sugar
1/2 cup sour cream
1 teaspoon vanilla extract
1 cup mashed ripe banana (about two bananas)
1 3/4 cups of all purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
pinch of salt
1/2 cup semi-sweet chocolate chips (optional)
Preheat oven to 325.
Beat together the butter, sugar, eggs, sour cream, vanilla and bananas until well blended.
Stir in the dry ingredients until they are just moistened.
Divide the batter into four mini loaf pans that have been sprayed with pan coating. Place the loaf pans on a cookie sheet and bake at 325 for 45 to 50 minutes or until a cake tester inserted in the middle comes out clean.
Allow to cool for about 15 minutes before removing from the pan.
The William Henry Miller Inn http://www.millerinn.com Lynnette Scofield Bed and Breakfast Foodie