One thing you can do with the bananas that are lying around….

I don’t like eating overly ripe bananas. Yeah, call me a princess.  So instead of trashing them, I made a banana loaf.

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I tweaked the recipe that I found on Allrecipes called “Banana Sour Cream Bread.” The recipe asked for 3 cups of sugar. It made the bread very sweet, so 1 cup is enough. I used brown sugar instead of white sugar. I  also added a little extra sour cream.

Ingredients:

1/4 cup white sugar
1 teaspoon ground cinnamon
3/4 cup butter
1 cup white sugar
3 eggs
6 very ripe bananas, mashed
1 (16 ounce) container sour cream
2 teaspoons vanilla extract
2 teaspoons ground cinnamon
1/2 teaspoon salt
3 teaspoons baking soda
4 1/2 cups all-purpose flour

Directions

1. Preheat oven to 300 degrees F (150 degrees C).

2. Grease loaf pan.

3. In a small bowl, stir together 1/4 cup white sugar and 1 teaspoon cinnamon. Dust pans lightly with cinnamon and sugar mixture.

4. In a large bowl, cream butter and 1 cup of sugar. Mix in eggs, mashed bananas, sour cream, vanilla and cinnamon. Mix in salt, baking soda and flour.

5. Bake for 45 minutes to an hour, until a toothpick inserted in center comes out clean.

**This makes 2 loafs. I only wanted one so I only used half of what the recipe asked for. Hence, instead of one cup, I only added half a cup.

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