The secret to our moist delicious Banana Bread is sour cream. The cloves, cinnamon and nutmeg are a wonderful blend of spices adding to the aroma and flavor. The dusting of the cinnamon sugar in the loaf pans adds the perfect touch.
1/4 cup white sugar mixed with 1 teaspoon ground cinnamon (to dust baking pans with and sprinkle on top)
Spray four 7" x 3" loaf pans with Pam or similar baking spray.
In a small bowl add add the 2 Tablespoons of white sugar and 1/2 teaspoon of ground cinnamon. Dust the two loaf pans with the cinnamon mixture. Put a little in each pan and tip pan in all directions to spread the cinnamon all over the sides and bottom.
In a large bowl, cream softened butter with sugar with mixer. It will be coarse not creamy.
Mix in eggs, mashed bananas, sour cream vanilla and cinnamon.
Add a dash of nutmeg and cloves.(optional)
Mix ingredients in bowl with mixer.
Add salt, baking soda and flour by hand. Stir until blended. Do not use mixer or it will change from a heavy bread to more of a cake like consistency.
Stir in nuts (optional).
Divide mixture by pouring into each loaf pan until it is about 3/4 full. Keep in mind it will rise as it bakes. Sometimes I have a little left over depending on the size of the bananas that I use. Sprinkle any remaining cinnamon sugar on top.
Bake for 1 hour to 1 hour. When I used 2 larger loaf pans, it took 1 hour and 20 minutes. Test doneness with toothpick.
Let cool 5 minutes and gently invert pan. Loaf with fall right out if it has been prepared with cinnamon sugar.
Slice and serve warm with a pat of butter. Banana bread will also freeze well.
Note: I found different ovens varied in time required to bake. I've baked this particular recipe in three different ovens and found I had to test for doneness and add some time if the toothpick doesn't come out clean.
Don't want to wait an hour to bake? Bake muffins in 25 minutes! They were just as moist and delicious. Yields 22-24 muffins using the half recipe below. I used only 2 bananas which made 22 muffins.
Preheat oven to 325 degrees.
Prepare recipe as above.
Spray muffin tins. Dust the muffin tins with the cinnamon sugar. If you have extra save for after filling the muffin cups and sprinkle on the top.
Fill about 2/3 high for each muffin.
Bake for 25 minutes. Ovens may vary so est for doneness with toothpick. Toothpick should come out clean without crumbs if they are ready. Muffins pop right out of tin after baking!
2 tablespoons white sugar and 1/2 teaspoon ground cinnamon (to dust baking pans with)
1/4 cup plus 1/8th cup softened butter (6 Tablespoons)
1 1/2 cups white granulated sugar
1 Extra Large or 2 Large Eggs
3 very ripe bananas, mashed
8 ounce container sour cream
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
Dash of nutmeg, dash of cloves (optional)
1/4 teaspoon salt
1 1/2 teaspoons baking soda
2 1/4 cups of all-purpose flour
2/3 cup chopped walnuts (optional)
Mix with mixer until you add flour. Then hand mix using a spoon to mix in flour. Consistency of bread with be like cake if you use a mixer.
My bread pans are a little larger 4.5" x 8.5", so it took 1 hour and 30 minutes, I noticed a great variety of sizes on Amazon so you just have to know your oven and check early to see if it needs more time.
A huge banana lover??? Add an extra banana, remember it will make a little more batter as well. We cut one banana from the original recipe and added some spices for a blend of flavors.
Banana Bread can be made ahead of time for parties or for breakfast brunch events. Warm up slightly or serve room temperature. It also freezes well.
Do NOT use fat free sour cream. The muffins turn out crumbly and not moist at all.