One of my strongest memories of my paternal grandmother is her making us this banana bread. It was one of the things she was known for among family and friends and every time I prepare it, I think of her.
As with all banana bread recipes, the blacker the bananas the better the bread. This recipe is no exception. I used bananas for this batch that were so ripe that my boyfriend’s 8-year-old son suggested throwing them away.
Ok. So I’m going to admit that this really should be called Banana CAKE since the first two ingredients are 2 sticks of margarine and 2 cups of sugar. But the cake is delicious and totally worth the indulgence (especially with a dollop of whipped cream on top).
Grandma Flo’s Banana
Servings: Makes one bundt cake. So 16 normal slices or 10 large slices 🙂
- 2 sticks margarine
- 2 cups sugar
- 2 eggs (added at the same time)
- 3 big or 4 small bananas — mashed
- 2 tsp. vanilla extract
- 3 cups flour
- 1 tsp salt
- 2 tsp baking soda
- 8 oz sour cream
Add ingredients together in order above. Grease a bundt/tube pan and pour the batter in. Bake at 350 degrees for approximately 1 hour (maybe more) until done. Let cool completely before removing from pan (at least 30 minutes). Enjoy!