On October 7,2001, I posted a little story about my maternal Grandmother’s [Carmella] Banana Bread. I have had 3 calls asking for the recipe. so here it is. It is so moist & not dry like other Banana bread .

*preheat oven to 350′

  •  All ingredients MUST be at room temperature
  • 1 1/2 cups flour [I use King Arthur all purpose]
  • 1 tsp. baking soda [KA]
  • 1/2 tsp salt  [KA]

SIFT above  ingredients together & *set bowl aside

  • 4 very large  [not small or med size] very ripe bananas if bananas are small add another one.
  • 3/4 cup Vanilla Sugar [see recipe dated Oct 9,2011]
  • 1/4 lb Butter                                                                                                          [I use Land O’ Lakes salted butter always, I know the cook’s shows / recipe books call for non salted, however personally, I can taste the brighter flavour when salt is included in the butter]
  • Cream above ingredients in a Stand mixer on MED speed for no more than 5 minutes.
  • Add 2 large eggs + 1 egg yolk one at a time  to Creamed butter mixture ‘TILL BLENDED
  • 1 tsp pure Vanilla
  • 1/4 cup sour cream
  • 1/4 tsp cinnamon
  • 1/4 tsp fresh grated nutmeg

Add  above 4 ingredients to Creamed butter mixture on med speed for 2 minutes.

Then Add Flour Mixture SLOWLY to Cream butter /Banana mixture , till combined

Then Add either 1 cup of *Pecans or *Walnuts just till blended

*Pour batter into Buttered & Floured pan; 8 mini bread pan 30 minutes or bread loaf pan 35 -45 min.

Cool on a wire rack for 10 minutes then turn out of pan on rack * this is when you may dust with sifted 10x sugar] let set ’till completely cool. *Best  the next day covered in refrigerator [freezes beautifully]