This recipe has become a staple in our home and is affectionately known as “Banini Bread.” Our grandsons call me Nini – and that’s how “Banini Bread” got its name. The original recipe came from one of my favorite cookbooks, “The Moore Family Cookbook.” It was created by my home economics (do they still call it that?) teacher and her family.
Indredients
- 2/3 c butter
- 1 1/2 c sugar
- 2 eggs
- 1/2 c sour cream
- 1 tsp vanilla
- 3 mashed bananas (or, you can doss them in your mixer)
- 2 c flour
- 1 tsp baking soda
- 1 tsp salt
directions
Blend butter and sugar together; beat in eggs.
Add bananas, sour cream and vanilla; mix well.
Then blend in dry ingredients.
Bake in 2 5×9 loaf pans at 350 degrees for 45min. (Depending on your oven, my bread is perfect at 40 minutes)
Why I love this recipe
It makes two loaves so I usually freeze one. I make so much of it that I never let a ripe banana go to waste! I just peel and freeze them for later. I make Banini Bread just about every week. No lie, we have lots of friends and family visiting us every weekend all summer so this is a great light breakfast with fruit and maybe yogurt. My little guys also love it for a snack during the day. I also use this recipe for a thinking of you, comfort food for friends or for family going through a rough time. It’s always so appreciated.
My Pan
USA PAN is the best! It’s made of heavy-gauge aluminized steel and it’s made in America! I love their pans and buy them at my local kitchen store. In fact, I special ordered six of their loaf pans from Ralphene’s in Clear Lake, Iowa, last Christmas. They’re awesome gifts and I personalized them by including this recipe.
Hill Street Lifestyle 