Banana Sour Cream Bread

This is one of the best banana bread recipes I have found. It is dense, moist and oh so yummy. My daughter thought it was gingerbread since the cinnamon and cloves give it a bit of spice.

You can add nuts to this recipe but with our nut/peanut allergies we do not.

1/4 cup white sugar

1 teaspoon cinnamon

Preheat oven to 300 degrees. Grease 4 loaf pans.
In a small bowl, mix together sugar and cinnamon. Dust pans lightly with sugar mixture.

1/4 c butter
1/2 c applesauce
3 cups white sugar or substitute Splenda
3 eggs
6 very ripe bananas, mashed
1 container sour cream (16 ounces)
2 teaspoons vanilla
2 teaspoons cinnamon
1 teaspoon cloves
1/2 teaspoon salt
3 teaspoons baking soda
4 1/2 cups all-purpose flour
In a large bowl, cream butter and 3 cups sugar. Mix in eggs, mashed bananas, sour cream, vanilla and cinnamon. Mix in salt, baking soda and flour. Divide into prepared pans.

Topping: (optional)

I'm sure you will regret it if you do not add make it!
1/4 c flour
1/4 c brown sugar
2 tablespoons white sugar
3 tablespoons butter
Mix flour, sugars, and butter. Sprinkle over batter.

Bake for 1 hour, until a toothpick inserted in center comes out clean.