Enjoy 20% off with a $60 purchase on our alpaca fleece products this week. 

Order Your Almanac Today!

Great-Grandmother's Banana Bread

The Editors
Yield
1 loaf
Category
Quickbreads, Coffee Cakes
Course
Desserts
Sources
The OFA Recipes for Every Season
Print Friendly and PDF
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

We love introducing fun new recipes as well as time-tested recipes, straight from the archives! Read More from The Old Farmer's Almanac Editors

What's cooking in The Old Farmer's Store?
More Like This
No content available.

Comments

Nancy Bryant-Welch (not verified)

14 years 11 months ago

If I have no bread flour, what adjustments do I need to make using regular flour?

Jane Fouty (not verified)

14 years 10 months ago

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!

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

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.