Good Banana Bread Recipe



Here's Reena who volunteers in the office. She makes great east Indian food!



Everyday we have a different set of volunteers who work at the museum. They are all self starters who have specific jobs to do and just come in and get to work.  There is a Tuesday bunch, a Wednesday bunch, Thursday bunch, etc.  The highlight of the day for most of us is lunch time.  We all bring a lunch and sit around a big table on the "Village Green" and have a good visit. 

Every now and then someone brings in baked goods to share.  Here's a really good recipe for Banana bread one of the archive volunteers shared.  Most of the banana bread recipes I've seen have no fat - relying on the bananas to make the recipe work. This one has a generous amount of sour cream and that makes all the difference.  Jeanne cautions not to over bake the bread or it will be too dry.

Jeanne Doan’s Banana Bread

From Marian Ashley

Preheat oven to 350 degrees

1 cup granulated sugar

½ cup (one stick) softened butter

2 large eggs

2 medium ripe bananas, peeled and mashed

4 heaping tablespoons sour cream

1 teaspoon vanilla extract

2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

½ teaspoon salt

Grease a 9inch by 5 inch bread pan.  Set aside.  Cream the sugar and butter together. Add the eggs, one at a time mixing well after each addition. Add the mashed bananas, sour cream and vanilla, mix well.

Sift together the flour, soda, baking powder and salt. Add to the wet ingredients and mix until all the ingredients are combined. Don’t over mix.  Pour into prepared bread pan and bake at 350 degrees for 40 to 50 minutes or until toothpick inserted in center comes out clean.  Cool on a wire rack for 15 minutes. Turn out of pan and continue cooling.  When completely cool, wrap in plastic wrap and store at room temperature or in the refrigerator.