This is my grandmother Shirley’s recipe. She was my biggest cooking influence and an amazing chef. Shirley moved around the corner from my parent’s home when I was in grammar school I would spend hours with her in the kitchen watching her work from memory and instinct. This is the best banana bread I have ever had!
- 1/2 cup butter (room temperature)
- 1 1/4 cups sugar
- 2 eggs (lightly beaten)
- 1 teaspoon baking soda
- 1/3 cup sour cream
- 1 cup bananas, mashed (about 3)
- 1 1/2 cups cake flour
- 1/4 teaspoon salt
- 1 teaspoon vanilla
Preheat oven to 350. Cream butter and sugar. Add pre-beaten eggs. In a separate bowl dissolve the baking soda into the sour cream and beat into the mixture. Mix well. Add the banana, vanilla and salt and mix to combine. Add flour 1/2 cup at a time and mix well. Bake in well-greased and floured pan for 35-45 minutes.