CRaye’s BANANA BREAD

My best friend growing up was Carla Raye, and my name is Carolyn Rae, so we have always called each other CRaye or CRae.  CRaye gave me this recipe at the beginning of quarantine because we were both getting so many bananas delivered that were past their prime.  I have never had so many frozen bananas in my freezer in my life!  I have another banana bread recipe on the blog that has been requested for years because it is so yummy.  It has a glaze over it that makes it sweeter, and honestly it is more like a banana loaf cake.  This recipe is a traditional banana bread, and my boys love it because their sweet tooth isn’t as strong as mine.  With the addition of sour cream it stays very moist and will definitely satisfy your hankering for banana bread.

1 c. mashed bananas (3-4 bananas, if it goes over a cup it’s fine, just not less)*

1 c. sour cream

¼ c. unsalted butter

1-1/3 c. white sugar

2 eggs

1 t. vanilla

2 c. all purpose flour

1 t. baking soda

1 t. baking powder

¼ t. salt

Preheat the oven to 350 degrees.  Grease and flour two 7x3” loaf pans.

Combine the bananas and sour cream and set aside.

In a large mixing bowl, cream together the margarine and sugar until smooth.  Beat in the eggs, one at a time.  Stir in the vanilla and the banana/sour cream mixture.

Combine the flour, baking soda, baking powder and salt.  Stir into the banana mixture.  Spread evenly into prepared pans.

Bake for 50 minutes or until a toothpick inserted into the center comes out clean.

*To freeze bananas I cut them in chunks and spread them on a cookie sheet until frozen; then drop them in a freezer bag.  Thaw them and they are honestly pretty nasty-looking once they thaw and you begin to mash them, but they work perfectly in banana bread.  “Waste not, want not!”