Alice Steen is my mom and she can whip up some of the best-tasting food on the planet. Back in 1986, she gave me this recipe for Banana Bread and I’ve been making it ever since. We often serve it along with our made-to-order breakfast for our guests at Jubilee Suites and almost every time, someone asks for the recipe. I’m happy to share it.
The recipe is simple as you will see. But I love making it because it always reminds me of my mom who now lives in Texas. Those baking sessions in our kitchen at Jubilee Suites always fill me with memories of growing up and learning to cook with her. There’s so much love that goes into these loaves! Isn’t it amazing how the simple act of putting together familiar ingredients for the benefit of others is so satisfying?
I hope you enjoy baking this with someone very special to you!
Alice’s Banana Bread Recipe
4 ½ cups flour
3 tsp. soda
1½ tsp. salt
1½ cups soft butter
3 cups sugar
1 T. vanilla
1½ cups sour cream
3 cups mashed banana (6 large)
1 cup nuts- we use pecans
1 cup cinnamon chips
Prepare 3 large or 9 small loaf pans by buttering and flouring. If you prefer, you can use one 8 x 10 pan or muffin tins.
Preheat oven to 350 degrees.
Sift together flour, soda and salt and set aside to add later.
Add butter and sugar to a mixing bowl and cream well.
Add eggs one at a time to creamed mixture and combine after each addition.
Add vanilla, sour cream and mashed banana and mix well.
Then add flour mixture to the mixing bowl and mix well.
Stir in nuts and cinnamon chips (if desired).
Pour into prepared pans and bake at 350 degrees for one hour or until knife comes out clean.
Makes 3 large loaf or 9 small loaves or 1 rectangular 8 x 10 or lots of muffins.
Cut into squares or slices and serve warm or cold.