Chloe A’s soft banana bread / cake modified from Elsie’s recipe
Why I Love This Recipe
My family and I always make soft banana bread / cake and they are amazing and something that I can’t live without. This recipe came from a friend of our family. CHEMISTRY INFORMATION: The pure substances are baking soda (NaHCO3), salt (NaCl), and sugar (C12H22O11). The ingredients that are homogeneous mixtures are all-purpose flour and butter. The fully mixed batter is also a homogeneous mixture. The heterogeneous mixtures are the the batter before it is mixed, and the bread after it is finished baking. The butter warming up after it is taken out of the refrigerator and the bread heating up in the oven are physical changes. The puffing up of the bread and the change in color on the bottom of the bread as it bakes, both indicate that chemical changes are taking place.
Submitted by: "Chloe A"
Ingredients You'll Need
¼ of a cup (½ stick) of butter or margarine
1 cup of sugar
1 teaspoon of vanilla
2 cups of flour
1 teaspoon of baking powder and baking soda (teaspoon of each)
¾ teaspoon of salt
1 cup of sour cream (Can use fat free)
1 cup of mashed banana (2 medium - ripe)
Cream shortening, add sugar
beat until fluffy
beat in eggs add vanilla
combine dry ingredients.
Add to creamed mixture alternately with sour cream.
Add bananas and mix until blended.
Turn into greased and floured pan, either loaf pan or 13*9*2 cake pan.
Bake at 350 for 40-45 minutes.
Cool on wire rack. If using a loaf pan - loosen around edges after 20 minutes and remove from pan
Mini loaves bake for 35 minutes.
Questions, Comments & Reviews
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