I found this recipe over 30 years ago. It was supposed to be for a cake, but I’ve never made it that way. I’ve omitted and added ingredients over the years, and it’s become a favorite of everyone I’ve gifted it to. I’ve made this bread in a loaf pan as bread, into cupcakes, waffles for the kids and even pancakes. It’s a versatile recipe that you can make your own as I have. I love to add it to recipe boxes when someone in my family gets married. It’s really grown as my nieces have continued to make it their own by adding additional complimentary ingredients as well.
—Patty Brooks, St. Bonaventure parish, Huntington Beach
INGREDIENTS
¼ c butter
1 1/3 c sugar
2 eg gs
1 ts p. vanilla
1 c sour cream
1 c mashed ripe banana
2 c sifted flour
1 tsp. baking powder
1 tsp. baking soda
½ tsp salt
OPTIONAL TOPPINGS
Chocolate chips
Cinnamon swirl (cinnamon, brown sugar and butter mixed together)
Cinnamon sugar (equal parts sugar and cinnamon)
DIRECTIONS
Mix butter, sugar and eggs one at a time. Add vanilla. Sift dry ingredients; add to creamed mixture alternately with sour cream ending in dry ingredients. Add bananas. Mix just until blended. Add any additional ingredients at this time. Turn into a lightly greased pan. Add your topping if desired. Bake at 350 degrees for approximately 40-45 minutes for the bread and cupcake version or until tester is clean.
Cool on a wire rack.
Enjoy!