AuthorRetroRuth
From Mrs. David Kahn, 1973
Tested Recipe!
[cooked-sharing]
3 sliced very ripe bananas
½ cup sour cream
½ cup sugar
2 tsp cinnamon
½ cup chopped nuts
1 ½ tbsp melted butter
1 sliced banana
½ cup softened butter
1 cup sugar
2 eggs
2 cups sifted all-purpose flour
1 tsp baking powder
1 tsp soda
½ tsp salt
1
Combine bananas and sour cream at medium speed in a blender until smooth. Set aside.
2
Combine ½ cup sugar, cinnamon, nuts, and melted butter, mixing well. Fold in remaining bananas. Set aside.
3
Cream softened butter and sugar until fluffy. Beat in eggs.
4
Sift together flour, baking powder, and soda. Add to creamed mixture alternately with sour cream mixture.
5
Spread half of the batter into greased 9-inch pan (*I found that I needed a larger pan than that.). Sprinkle with half of the sugar mixture. Repeat the process, using the remaining batter and sugar mixture.
6
Bake in a pre-heated 350-degree oven for 30 minutes or until done. (*Mine took about 50 minutes)
CategoryBanana, Bread and Rolls, Fruit, Quick Bread
Ingredients
3 sliced very ripe bananas
½ cup sour cream
½ cup sugar
2 tsp cinnamon
½ cup chopped nuts
1 ½ tbsp melted butter
1 sliced banana
½ cup softened butter
1 cup sugar
2 eggs
2 cups sifted all-purpose flour
1 tsp baking powder
1 tsp soda
½ tsp salt
