I was trying to find something to cook when I found this recipe in the back of my mom’s recipe box. I loved it and so did my mom! The nuts are optional. Hope you enjoy it!
Preheat oven to 325 degrees F (165 degrees C). Lightly grease and flour two 8x4 inch pans.
In a large bowl, cream together the sugar and butter until light and fluffy. Stir in the eggs one at a time, beating well with each addition. Stir in the banana and sour cream.
In a separate bowl, combine the flour, baking soda, baking powder, cinnamon and pecans; stir into banana mixture, just until combined. Pour batter into prepared pans.
Bake in preheated oven for 55 to 65 minutes, until a toothpick inserted into center of a loaf comes out clean. Remove from pan and place on a wire rack to cool. Serve warm or cold.
Per Serving: 357 calories; protein 4.5g; carbohydrates 53.3g; fat 15g; cholesterol 48.7mg; sodium 135.2mg.
The best flavour of the flour could make a real deal to your bread. Different makers do vary. Great taste or Canadian flours, which are bet higher in gluten, may give you a best rise than standard bread flours – especially if you’re make wholemeal dough , which doesn’t always getting bigger as well as clear bread.
To make this in a breadmaker , add all the ingredients to your breadmaker and follow the makers instructions.
A bread first rising can be make in the fridge 24 hours . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great limit , as you can start it night before , then finish it off the next day.