A while back my Mom (G’ma Millie) gave me a bunch of recipes, and since then I’ve had some time to sift through them. I came across this one on type-written paper, which in and of itself was sort of amazing from my Great Aunt Selma. Selma was my grandfather’s sister and known to be a very good cook, Hungarian Czech background. I scanned in recipe so you can see what the original looks like, I have been trying to scan all of my old recipes in so that I don’t lose them. So I figured I’d try out the recipe, because it was different from mine and contained sour cream. How bad can it be? And since there is always the matter of rotting bananas in the house, this is a perfect use for them. I guess what to do with those rotten bananas isn’t exactly a new problem!
*a few little notes on this recipe. If you are using a loaf pan and you find that in the past your breads are uncooked in the center, and you don’t want to burn entire cake to get the middle cooked, use an 8 x 8 pan and treat it more like a coffee cake! or if you’ve used a glass loaf pan, and you’ve tested center with a long cake tester ( which is a must for loaf type breads) you can try turning heat down 10 degrees and cook for another 10 minutes, or just put in microwave for a quick 1 – 2 minute zap after you remove from oven. If you leave in the oven too long the outside will burn and the inside may still be raw, so this can work.
1/2 cup butter or margarine softened ( if you haven’t taken out of fridge, put in microwave for a few seconds just to soften not melt)
1 cup sugar
2 eggs ( room temp. always best) or cheat and let eggs sit in warm water for 15 minutes while you get all the ingredients together
1/2 cup mashed ripe (very) bananas ( between 1 and 1 1/2 bananas)
1/2 teaspoon vanilla
1/2 cup Sour Cream ( Lite is fine , no fat-free)
2 cups sifted Flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 cup chopped nuts (walnuts, pecans, etc.)
1/4 cup sugar
1/2 teaspoon Cinnamon
Preheat oven to 350 degrees
Using Electric Mixer cream butter, gradually add sugar, beat in 2 eggs one at a time, add mashed bananas, vanilla and sour cream. Sift together flour, baking soda, and baking powder. Fold the dry ingredients into cream mixture just to blend in a bowl. ( don’t overmix)
Grease a loaf pan or an 8 x 8 cake pan and sprinkle 1/2 of the topping mixture in bottom of greased pan ( I used loaf pan) spoon in the batter, sprinkle remaining topping on top. Bake in 350 degree oven for about 45 minutes. Check with cake tester, after 40 minutes. Let cake cool at least 10 minutes in pan. I usually just let it sit for as long as possible, till completely cool. I bake in a loaf pan. This is like a banana bread. Use a long cake tester, which is an inexpensive wonderful tool for loaf type breads/cakes.
*see notes above
Thanks Aunt Selma. xoxoxoo