Friday, March 19, 2010

Banana Sour Cream Bread

"Sour cream gives enough tangy bite to take the edge off this banana bread 's sweetness. Dusting the baking pans with cinnamon sugar gives these small four loaves a gentle spice undertone. This is the best banana bread I've ever made! "

Banana Sour Cream Bread

2 tablespoons white sugar
1/2 teaspoon ground cinnamon
1/4 cup and 2 tablespoons butter
1-1/2 cups white sugar
1 large egg or 2 small
3 very ripe bananas, mashed
1 (8-ounce) container sour cream
1 teaspoon vanilla extract
1/2 teaspoon banana flavoring (this makes it extra good)
1 teaspoon ground cinnamon
1/4 teaspoon salt
1-1/2 teaspoons baking soda
2-1/4 cups all-purpose flour
2/3 cup chopped walnuts or sllivered almonds(optional)


1. Preheat oven to 325 degrees F (150 degrees C). Grease two 7x3 inch loaf pans. In a small bowl, stir together 2 TBsp.white sugar and 1/2 teaspoon cinnamon. Dust pans lightly with cinnamon and sugar mixture.
2. In a large bowl, cream butter and 1-1/2 cups sugar. Mix in eggs, mashed bananas, sour cream, vanilla and cinnamon. Mix in salt, baking soda and flour. **Stir in nuts. Divide into prepared pans.
3. Bake for 50 minutes to 1 hour, until a toothpick inserted in center comes out clean.

**OR instead of adding nuts to the batter, I like to sprinkle slivered almonds or chopped pecans on the top of each loaf before baking! Looks pretty!

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