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Great-Grandmother's Banana Bread

Written By: The Old Farmer’s Almanac Editors The Almanac Editors and Staff
Yield
1 loaf
Category
Quickbreads, Coffee Cakes
Course
Desserts
Sources
The OFA Recipes for Every Season
Ingredients
1/2 cup (1 stick) butter, softened
1 cup sugar
2 eggs, beaten
1/2 cup sour cream
2 bananas, mashed
1 teaspoon vanilla extract
2 cups bread flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 cup chopped pecans

Instructions

Cream butter and sugar in a bowl until light and fluffy. Add eggs, sour cream, bananas, and vanilla; mix well. Combine flour, baking powder, and baking soda, and add to egg mixture; mix well. Stir in pecans. Pour into greased 9x5-inch loaf pan. Bake at 350 degrees for 55 minutes, or until loaf tests done.

About The Author
The Old Farmer’s Almanac Editors

The Old Farmer’s Almanac Editors

The Almanac Editors and Staff

Under the guiding hand of its first editor, Robert B. Thomas, the premiere issue of The Old Farmer’s Almanac was published in 1792 during George Washington’s first term as president.Today, the Almanac...
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Comments

<span>Nancy Bryant-Welch</span> Fri, 12/11/2009 - 13:11
If I have no bread flour, what adjustments do I need to make using regular flour?
<span>Jane Fouty</span> Tue, 12/15/2009 - 16:20
The difference in flour is the amount of protein. Bread flour has 12-14% protein; all-purpose has 10-12%. The higher the protein (gluten), the more the bread rises. I'm gonna go ahead and try making the bread with all-purpose flour. I think it'll be ok. We'll see!
<span>Zo Storys</span> Mon, 12/14/2009 - 18:49
Reduce the flour called for by 1-2 Tbsp. But check out this link to askville.com explaining the difference between the two. http://askville.amazon.com/difference-bread-flour-all-purpose/AnswerViewer.do?requestId=5017498
<span>Doug Hite</span> Wed, 09/03/2014 - 07:46
Zo's response says to reduce the flour by 1-2 Tbsp. The link provided says...Some people will add 1T extra per cup of flour when using all-purpose for bread.