Satisfy that Sweet Tooth!

Every now and again I gotta satisfy that sweet tooth! At my age when you look at sugar it seems to automatically plant itself in places that have already succumbed to gravity!

So not fair! Although I am weight conscience and limit myself with the intake of "empty calories" the baker in me needs to get down and dirty with flour! Being a Nana I feel it is almost my duty to provide my little munchkins with some good, homemade delicious treats!

Usually when I buy bananas they don't last long as it is a quick and easy food to grab on the way out the door, (they are also a 0 point food on weight watchers) but occasionally they ripen all too quickly so I use that opportunity to make bread.

There is nothing like the scent of a baking banana bread to fill the senses. Face it there are so many substitutes for that aromatic  scent....candles and airfreshners, but c,mon it doesn't really come close to the real thing!

I use a recipe that uses sour cream and my bread is always moist and delicious. I also dust my loaf pans with butter and cinnamon sugar and it gives the baked bread a sweet,crispy outer layer.....yummy!

So indulge your senses and your pallet and make a couple of loaves. My recipe makes 2 very large loaves or 4 smaller and it freezes well.

Banana Sour Cream Bread

1/4 cup white sugar

1 tsp. ground cinnamon

3/4 cup butter

3 cups white sugar

3 eggs

6 very ripe bananas, mashed

1 16 oz. container sour cream

2 tsp. vanilla extract

2 tsps. ground cinnamon

1/2 tsp. salt

3 tsp. baking soda

41/2 cups all purpose flour

1 cup chopped walnuts (optional)

Preheat oven to 300 degrees

Grease four 7x3 inch loaf pans (I use 2 very large loaf pans, sorry not sure of the size!)

In a small bowl stir together 1/4 white sugar and 1 tsp cinnamon,dust pans lightly with cinnamon and sugar mixture, set aside.

In a large bowl, cream butter and 3 cups sugar, mix in eggs, mashed bananas sour cream, vanilla and cinnamon.

Mix in salt,baking soda and flour. Stir in walnuts.

Divide into prepared pans.

Bake for one hour until toothpick inserted comes out clean.

If you are using two large loaf pans it will almost take an hour and a half to cook, check after one hour and set additional 15 minute intervals until toothpick comes out clean.

I hope you enjoy this recipe as much as I!

Happy baking!

(Whew so glad I am done typing as I gotta get a fresh cup of coffee and a large slice of banana bread!!)