1 1/2 sticks butter
1 1/2 cups sugar
3 eggs, separated
4 large ripe bananas, mashed
1/2 cup milk
1/2 cup sour cream
3 cups flour
1 1/2 tsp baking soda
3/4 tsp salt
1 tsp cinnamon
3/4 cups chopped pecans
1 tsp vanilla
Grease and flour 4 small loaf pans or two 9x5 loaf pans or 12 muffin cups. (I just sprayed them with Pam and they didn’t stick at all.) Cream butter and sugar. Add egg yolks, mixing well. Mix in mashed bananas. Measure 1/2 cup milk then add enough sour cream to make one full cup. (about 1/2 cup sour cream, maybe more) Sift together flour, soda, salt and cinnamon. Add the flour mixture and the milk mixture alternately to the banana mixture till combined. Mix in pecans.
Beat egg whites until stiff and fold into batter. Bake at 300 degrees for 45 – 60 minutes if using loaf pans. Bake at 350 degrees for 20 minutes if making muffins. Bake until golden brown and done in the center. Makes 2 large loafs 4 small loafs or 24 muffins.
This is my sister’s recipe and it is really good. To me, they are not too sweet, just right and super moist. I use to think that this recipe took all day to make, that was before I started improving my cooking skills. Now, these muffins can be whipped up in no time and if you make them into muffins that cuts down on the cooking time too. When I have baked goods in the oven the quicker I can get them on the table into waiting paws of hungry men, the better! I used walnuts in mine instead of pecans and they worked just fine.
This recipe came from a little cookbook my sister put together after my Grandmother passed away that was a collection of a lot of her recipes along with some of the other women in our family. Just like the “little tin box” of recipes that I have, it’s filled mostly with recipes for sweets and desserts! Grandmother had her priorities!
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