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Prep Time: 15 Minutes Cook Time: 50 Minutes |
Ready In: 65 Minutes Servings: 6 |
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This is simply the best banana bread I have ever tasted. The sour cream keeps it moist. It was a blue ribbon winner at the Milwaukee fair. I bake it in tin foil loaf pans, as my oven is hot. It is a 1935 recipe. Ingredients:
2 cups flour |
3/4 teaspoon baking soda |
1 1/2 teaspoons baking powder |
1/2 teaspoon salt |
1/2 cup butter or 1/2 cup margarine |
1 cup sugar |
2 eggs |
1 1/2 cups banana pulp |
1/4 cup sour cream |
1 teaspoon vanilla |
Directions:
1. Cream butter, sugar and eggs.
2. Mix banana pulp, vanilla and sour cream.
3. Mix alternately with dry ingredients.
4. Bake at 350 degrees in greased and floured loaf pans.
5. 1 large loaf or 2 small loaves.
6. Bake 50-60 minutes.
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