That title is really a mouthful! I am always finding myself with over ripe bananas, and I think it's safe to say we make banana bread almost weekly, and THIS is the recipe of all recipes. The cinnamon sugar adds such a great touch, and the sour cream really does a fabulous at making sure this will not be dry-even several days later (but it probably won't last that long)
In your mixer cream together:
1/2 cup oil
3 eggs
1 1/2 cups white sugar
1 1/2 cups brown sugar
1 16 oz. container of sour cream (you can use light)
7 really ripe bananas
2 tsp. vanilla extract
3/4 tsp salt
2 tsp cinnamon
Once that is well combined, and the bananas are mashed, add 4 1/2 cups of flour and 1 tablespoon of baking soda.
Spray 2 loaf pans (or 3 smaller ones) with nonstick spray, then dust with cinnamon sugar (just as you would when greasing and flouring a cake pan) This step is KEY to making a delicious sugary edge. Sprinkle tops with an additional 2 TB of cinnamon sugar each. Bake at 325 for about an hour. Let loaves cool for 15 in pan before turning them out.
It's the perfect after-school snack and also makes a delicious breakfast!
Posted by: Tiffany :)
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