The tropical flavor and fragrance of bananas make them a wonderful addition to quick breads. For the most pronounced flavor, use very ripe, plump bananas that give when gently pressed, with a skin color that ranges from yellow with an abundance of brown and black freckles. This recipe makes two loaves and they freeze well too. I would like to thank all of you for your kind comments on some of my recipes. I haven't been able to visit you because I have been busy at my day job and now am battling a fall cold. But I just wanted to let you know how much I appreciate it and will continue to post more recipes.
3 1/2 c. all-purpose flour
2 tsp. baking soda
2 tsp. baking powder
1 tsp. ground cinnamon
½ tsp. ground nutmeg
¼ tsp. salt
6 medium very ripe bananas
2 T. vanilla extract
2 c. firmly packed light brown sugar
1 1/2 c. vegetable oil
1 c. sour cream
4 lg. eggs, lightly beaten
1 c. chopped walnuts or pecans
2 tablespoons all-purpose flour
Preheat oven to 350ºF. Grease 2 (9x5x3) loaf pans. Set aside.
Sift together the 3 ½ cups flour, baking soda, baking powder, cinnamon, nutmeg and salt. Set aside.
Mash bananas and vanilla extract with fork (do not puree). Beat the brown sugar, oil, sour cream and eggs on low speed just until blended. Blend in banana mixture. Add flour mixture by hand just until moistened. Do not over-mix. Mix the chopped nuts with the 2 tablespoons flour and fold into the batter.
Spoon batter into the prepared baking pans and spread evenly. Bake 60 to 75 minutes or until a toothpick inserted in the center comes out clean. Cool in pans on a wire rack for 10 minutes. Remove the pans and places the loaves, top side up, onto a wire rack to cool completely. Each loaf serves 8-10.