This banana cream bread is AMAZING. So flavorful and moist and delicious. I found it in my neighborhood cookbook.
*I used Turbinado sugar the first two times I made it but today I made it with regular sugar and it was just as good. Although I did sprinkle the turbinado sugar on top for the sweet crispy top. Regular salt can also be used.
1 1/3 c.oil
3 c. Turbinado sugar (sugar in the raw)
6 very ripe bananas
1 c. sour cream
1 T. vanilla
1 1/2 t. sea salt
4 c. flour
1 1/2 t. baking soda
2 c. sliced almonds (I did not like it with sliced almonds)
*optional - chocolate chips. In my husbands family, baked goods such as zucchini bread, banana bread, and cinnamon rolls are not complete without chocolate chips. (I don't agree).
*nuts (now this I like)
Mash bananas in bowl. Mix in oil, sugar, eggs, sour cream, vanilla and salt on medium speed until smooth. Add flour and baking soda and mix until just blended. Fold in almonds (or nuts or chocolate chips). Divide batter into greased and floured one pound loaf pans. Fill only 2/3 full and sprinkle top of loaves with turbinado sugar (this will form a yummy sugar crust while baking). Bake in a preheated oven at 325* for about 1 hour or until inserted wooden pick comes out clean. Remove from oven and cool in the pans for 5 minutes before turning out onto cooling racks. Cool, wrap and refrigerate at least 1-3 days before serving. (we eat it right away too)