How do you feel about bananas? I know there will be a select few of you who detest this delectable fruit (hey Val!) But I’m among the group of people who think it rates right up there with sliced bread. Sliced banana bread.
You see, I am what some might consider, a bread aficionado. Why? Because I love bread. My thighs, also,unfortunately love bread. All kinds of bread. Bagels, croissants, dinner rolls and baguettes. Sourdough, wheat, oatmeal, zucchini, rye and yes, banana. Given my affection for this carb-heavy food I am extremely discerning when it comes to baking it. I have tried just about every recipe out there for banana bread and think I have finally stumbled across the perfect blend of bread and fruit.
This recipe utilizes another beautiful ingredient…sour cream, lending added moistness to the bread while cutting through the sweetness with its slightly tart taste. This bread is simply awesome.
Make it.
Like, today.
Or don’t.
But don’t blame me when you suddenly get a hankering for some bangin’ banana bread at 1:00 in the morning and you have none.
Hmm.
I’m experiencing what feels like a revelation. Perhaps it’s not the actual ‘bread’ that appeals to my thighs…it’s the late night consumption of said ‘bread’ that does the job.
Note to self: encourage love of celery. Or lettuce.
Here’s the Sour Cream Banana Bread recipe.
Ingredients
- 1/4 white sugar
- 1 tsp. ground cinnamon
- 3/4 cup butter
- 2 cups white sugar
- 1 cup brown sugar
- 3 eggs
- 6 over ripe bananas, mashed
- 1 16 oz. container sour cream
- 2 tsps. vanilla extract
- 2 tsps. ground cinnamon
- 1/2 tsp. salt
- 3 tsps baking soda
- 4 1/2 cups all purpose flour
Instructions
- Preheat oven to 325 degrees. Grease three 8×4 inch (standard size) loaf pans.
- Combine 1/4 white sugar and 1 tsp. ground cinnamon in a small bowl. Dust mixture into loaf pans evenly.
- In a separate bowl cream butter and sugars until smooth. Mix in eggs, bananas, sour cream, vanilla and cinnamon until combined. Mix in salt, baking soda and flour. Pour batter evenly into loaf pans.
- Bake for 1 hour, or until inserted toothpick comes out clean.
That’s an unusual combination! I love banana nut bread though! The softer the better. 🙂
Me too! It is unusual but you really can’t even taste sour cream. I think it just adds moistness (is that a word?) =)
Mindy
Um, why are we greasing only 3 of our 4 loaf pans?
I have absolutely no idea what you’re talking about. =)
Mindy
Sounds yummy.
It’s even better toasted with a little butter. Yummmm.. =)
Mindy
I’m disappointed! But thanks for thinking of me. I think I will pass on making this one.~Val
Sorry Val! Maybe you could substitute zucchini? Or chocolate chips?? =)
Mindy
Sounds yumalicious! I’ll definitely be veganizing this one…especially noting that my husband just left several ripe bananas (I like ’em more on the green side) right before he left on a photography trip. I hate to see a banana go to waste!
Oh, I bet this one would convert over pretty nicely! You’ll have to let me know…maybe send me a loaf or two. =)
Mindy
Soooo glad you’re feeling better! I’m thinking of carrot bread now…hmmmm.
Thanks Allison! Now I’m craving carrot bread with some icing. Mmmm. =)
Mindy
I bake a lot with sour cream. It makes things so delish!
Man, I just discovered the sour cream! It really does change the outcome. Why couldn’t I discover a delicious vegetable dish? Hmm? =)
Mindy