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Great-Grandmother's Banana Bread

The Editors
Yield
1 loaf
Category
Quickbreads, Coffee Cakes
Course
Desserts
Sources
The OFA Recipes for Every Season
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Ingredients
1/2 cup (1 stick) butter, softened
1 cup sugar
2 eggs, beaten
1/2 cup sour cream
2 bananas, mashed
1 teaspoon vanilla extract
2 cups bread flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 cup chopped pecans
Instructions

Cream butter and sugar in a bowl until light and fluffy. Add eggs, sour cream, bananas, and vanilla; mix well. Combine flour, baking powder, and baking soda, and add to egg mixture; mix well. Stir in pecans. Pour into greased 9x5-inch loaf pan. Bake at 350 degrees for 55 minutes, or until loaf tests done.

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The Old Farmer's Almanac Editors

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Comments

Nancy Bryant-Welch (not verified)

14 years 11 months ago

If I have no bread flour, what adjustments do I need to make using regular flour?

Jane Fouty (not verified)

14 years 11 months ago

The difference in flour is the amount of protein. Bread flour has 12-14% protein; all-purpose has 10-12%. The higher the protein (gluten), the more the bread rises. I'm gonna go ahead and try making the bread with all-purpose flour. I think it'll be ok. We'll see!

Reduce the flour called for by 1-2 Tbsp.
But check out this link to askville.com explaining the difference between the two.
http://askville.amazon.com/difference-bread-flour-all-purpose/AnswerViewer.do?requestId=5017498

Zo's response says to reduce the flour by 1-2 Tbsp. The link provided says...Some people will add 1T extra per cup of flour when using all-purpose for bread.