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Nana’s Banana Bread
Bradley Family, Shrewsbury, MA
“This recipe came from Jackie’s great-grandmother. It’s one of our favorites and I make it all the time for our family and extended Bradley family as well!”
Margie Bradley
INGREDIENTS
Makes 1 (8 1⁄2-inch) loaf
2 cups all-purpose flour
3⁄4 teaspoon baking soda
1⁄2 teaspoon baking powder
1⁄2 teaspoon salt
3 ripe bananas, peeled
1⁄2 cup (8 tablespoons) margarine, softened
1 1⁄2 cups granulated sugar 2 large eggs
1 teaspoon vanilla extract 1 cup sour cream
PREPARATION
1. Preheat oven to 350°F. Grease the bottom and sides of an 8 1⁄2- by 4 1⁄2-inch loaf pan.
2. Sift the flour, baking soda, baking powder and salt into a bowl. Set aside.
3. Place the bananas in a
large bowl and mash until smooth. Add the margarine and mix until blended. Stir in the sugar, eggs and vanilla and mix until combined. Slowly mix in the flour mix- ture until just incorporated, then fold in the sour cream.
4. Pour the batter into the prepared pan and bake until a toothpick inserted into the center of the loaf comes out clean, about 1 hour. Let cool in the pan for 10 minutes before turning the bread
out onto a wire rack to cool completely.
36 – TASTE OF HOME