Path: swen.emba.uvm.edu!news.cc.utah.edu!xmission!nntp.primenet.com!nntp.gctr.net!ratbert.tds.net!feeder.nmix.net!198.59.136.4.MISMATCH!feeder.swcp.com!sloth.swcp.com!boofura.swcp.com!not-for-mail From: Pam Whitmire Newsgroups: rec.food.recipes Subject: Best Ever Banana Bread Followup-To: rec.food.cooking Date: 9 Jan 2000 07:17:48 -0700 Organization: Taped Editions, Inc. Lines: 28 Sender: recipes@swcp.com Approved: phill@rt66.com Message-ID: <3874E2EA.6F415085@tapededitions.com> Reply-To: Pam Whitmire NNTP-Posting-Host: boofura.swcp.com Xref: swen.emba.uvm.edu rec.food.recipes:38757 I haven't tried this yet but it sounds good. It was in the Houston Chronicle and is attributed to The Recipe Hall of Fame Cookbook edited by Gwen McKee and Barbara Moseley Best Ever Banana Bread 1 cup butter or margarine (not spread) 3 cup sugar 6 eggs 3 cup sour cream 4 tsp baking soda 2 tsp vanilla 4-5 bananas, mashed 1 tsp salt 5 cup all-purpose flour Preheat oven to 350 degrees. Cream butter, sugar and eggs. Mix sour cream and soda in a separate bowl; let stand until foamy. Add vanilla, bananas, salt and flour; mix well. Place in 4 greased, floured 9x5x3" loaf pans. Bake 50 minutes or until a toothpick inserted in center comes out clean. Makes 4 loaves. Freezes well. -- ~~Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the FAQ posted weekly Recipes/requests go to recipes@rt66.com; questions/comments to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear.