Sour Cream Banana Bread

Donna says she has made 4 different banana bread recipes in the last 2 months, and has eaten a lot of this stuff over the years.She believes this is the best recipe for banana bread. This recipe has convinced her that not baking with sour cream should be a crime.This recipe was on Allrecipes and but the full credit goes to Esther Nelson the submitter.So, I have some overripe bananas and I am going to make this today. I will update you with the results.UPDATE: I made muffins and a loaf of this bread. It was good last night but, after setting overnight it was fantastic. Rave reviews from friends and family.

• 1/2cup butter
• 1 cup brown sugar
• 1/4 cup white sugar
• 2 eggs
• 4 large very ripe bananas, mashed
• 1 (8 ounce) container sour cream
• 1 tsp vanilla extract
• 1 tsp ground cinnamon
• 1/2tsp ground clove
• 1/2 teaspoon salt
• 1 1/2 teaspoons baking soda
• 1 tsp baking powder
• 2 1/4 cups all-purpose flour (white or wheat)
• 3/4 cup chopped walnuts (optional)

Preheat Oven to 350F for muffins or 300F for loaves

• In large bowl cream butter and sugars then add in eggs, vanilla, bananas, sour cream and spices. Mix well.
• In separate bowl combine flour, baking soda and powder, salt, and nuts.
• Add dry to wet a little at a time stirring by hand until just combined, don’t over stir.
• Fill greased and floured pans (2) 7″x3″ loaves or (2) 12 cup muffin. Sprinkle with left over nuts if you want to show off.
• For muffins bake at 350F for about 20 minutes until toothpick comes out pretty clean and tops spring back slightly when touched. Let sit in pan for a minute or two before turning out.
• For loaf bake at 300F for 1 hour or until toothpick comes out pretty clean. Put the loaf, pan and all directly into your freezer for 20 minutes. This is optional, I think the recipe makes for a pretty moist product all by itself as the muffins without the freezer step came out just as moist as the loaf. I store this in the fridge because I’m weird, but I promise it doesn’t get hard or slimy so you can go ahead and be weird with me.
• This mix doesn’t have a whole lot of rise, but at the same time it is still very springy and tender and airy. Oh yeah, try not to eat it until at least the next day, I was blown away by how much the flavor improved in the fridge overnight.