Day 23--Sour Cream Banana Bread

  

When I worked for the University, one of my titles was the queen of bananas. When bananas got too ripe to serve, they were frozen. By the end of the year, there was a good chance of there being a fairly substantial amount of bananas. So I would take some workdays and do nothing but make banana products for summer camps. Here's one of the recipes. This bread freezes well, so I made loaf upon loaf. This recipe is cut back for the home kitchen.

Sour Cream Banana Bread

1 cup sugar

2 Tablespoons butter

1 egg

2 ripe bananas

2 Tablespoons sour cream

2 cups flour

1 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon salt

Cream together the butter and sugar, then add the egg, banana and sour cream and mix well.

Mix in the dry ingredients. Pour into loaf pan.

Bake in preheated 375 degree oven for 50 minutes or until pick inserted in center of loaf comes out clean.