--from A Harvest of Traditions- 30th Ward Cookbook--
1/2 c. butter- at room temp.
1 c. sugar
2 lg eggs
1.5 cups flour
1 tsp. baking soda
1 tsp. salt
1 c. mashed very ripe bananas
1/2 c. sour cream
1 tsp. vanilla
1/2 c. chopped pecans (opt.)
Preheat oven to 350 degrees. Butter a 9x5x3" loaf pan; set aside. In a mixer fitted with the paddle attachment, cream butter and sugar until light and fluffy. Add eggs, and beat to incorporate. In a medium bowl, whisk together flour, baking soda, and salt. Add to the butter mixture, and mix until just combined. Add bananas, sour cream and vanilla; mix to combine. Stir in nuts, and pour into prepared pan. Bake until a cake tester inserted into the center of the cake comes out clean, about 1 hr.10min. Let rest in pan for 10 min, then turn out onto a rack to cool.
No comments:
Post a Comment