I inherited a wonderful banana bread recipe from my grandmother when she passed away. I was practically brought up on that stuff. The smell of banana bread in the air always makes me feel warm and fuzzy inside. So, I was surfing around on here looking for different recipes for dinner and such. I came across this sour cream version, and I thought I would give it a shot. First off, this recipe is phenomenal! It has a great texture, it’s very moist, and also has a wonderful taste. It was very easy to make. Since there are only two people to my household, I divided the recipe by a fourth to accommodate only 8 servings (which equals one loaf). I also took into an account that the written instructions of the recipe are for the 32 servings (four loaves). So, I made the necessary changes to the written recipe format (1 tablespoon of sugar & ¼ ground tsp of cinnamon for dusting the pan. Also, ¾ cups of white sugar go into the mixture). As for dusting the pan, I didn’t use the full amount that was called for. I took a little bit in the palm of my hand, and just lightly sprinkled it on the greased pan. I placed the finished mixture in a Stoneware Loaf Pan and cooked it at 300 degrees for about an hour. It was delicious!
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