Banana Bread

I don’t think I have met anyone who doesn’t have a fond memory of his/her Mother’s special banana bread or cake.  It seams that we all grew up in homes where our Mother made the ‘best banana bread in the world’.  Now either our mothers were all using the same recipe, or there is just something magical about Banana Bread.  When Jo-Ann owned the Emerald Bakery on Wellington, her banana cake became quite famous.  It was a covered in Chocolate Ganache & Banana Cream frosting.  Last week’s Thursday meal was finished off with these beautiful little Banana Cake’s, using Jo-Ann’s ‘best ever’ recipe!

Here is the recipe!

Jo-Ann’s ‘Best Ever’ Banana Cake

1 1/4  c     Butter
3 c             Sugar
6                Large Eggs
1 tbs         Vanilla Extract

4.5 c          Flour
2 tsp         Baking Powder
1 tsp         Salt

1.5 c         Sour Cream
4 c            Mashed Bananas
2 tsp        Baking Soda

Cream butter and sugar together in a mixer on medium speed until light and fluffy.  Add eggs & vanilla and mix until incorporated.  Sift together dry ingredients in a separate bowl.  Combind sour cream, bananas and baking soda in a separate bowl.  Alternate adding banana mixture and dry ingredients to creamed butter, sugar & egg mixture until just combined.  Do not overmix.

Spoon into lined muffin tins, about 2/3 full.  Bake in a 350 degree pre-heated oven for 10-30 minutes or until a toothpick inserted comes out clean.  Alternately pour into a two 9 inch cake pans and bake for 30-45 minutes.  Test for doneness.

Ice with your favourite frosting!

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