Tuesday, January 13, 2009

Banana Sour Cream Bread

Ever have rotting bananas sitting around? That's a pretty common thing in our house. After throwing them away forever, I started freezing them in a ziploc bag, peel and all. I can't believe I used to waste all those bananas before. This weekend I wanted to do a little baking, but use up some things from our freezer, which basically means it had to be blueberry or banana something. It's been a while since I've made bread, so I went browsing on allrecipes.com, like I usually do and decided on this highly rated recipe - using sour cream. It sounded different and good, so I gave it a shot.

The bread turned out just like the reviews listed - a little tangy from the sour cream, light, moist. I used 3 larger loaf pans instead of the 4 smaller pans called for. I really liked how the sides came out from coating the pans in cinnamon & sugar. However, it's not the type of banana bread I like. I like it to be really dense. This bread is more cake-like.

1/4 cup white sugar
1 teaspoon ground cinnamon
3/4 cup butter
3 cups white sugar
3 eggs
6 very ripe bananas, mashed
1 (16 ounce) container sour cream (I used fat-free)
2 teaspoons vanilla extract
2 teaspoons ground cinnamon
1/2 teaspoon salt
3 teaspoons baking soda
4 1/2 cups all-purpose flour
1 cup chopped walnuts (optional)

Preheat oven to 300 degrees F (150 degrees C). Grease four 7x3 inch loaf pans. In a small bowl, stir together 1/4 cup white sugar and 1 teaspoon cinnamon. Dust pans lightly with cinnamon and sugar mixture.
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. Stir in nuts. Divide into prepared pans.
Bake for 1 hour, until a toothpick inserted in center comes out clean.


Joelen said...

Mmm - sour cream and bananas seem to be a hot combo these days! :) I've made a similar recipe and it was so moist!

bensbaby116 said...

I will have to try this recipe. My husband LOVES banana bread, so I'm sure he'll be happy to taste test it for me. :)

Julia said...

I'm new at this baking thing. :) Would using AP flour instead of cake flour help to make it a more dense bread, or would it just make it taste crummy?

Melissa said...

Good question. I really have no idea! I used AP like it calls for, but I would be interested to know how the bread would be different using cake flour.

Julia said...

Doh! I'm a dope -- your recipe does call for AP flour already. I was looking at bunch of recipes yesterday and must have gotten confused with another one.

They are in the oven as I type. It smells delicious. I meant to add in some chocolate chips instead of the nuts, but I sort of forgot. I really am not good at this.

Post a Comment

Blog Template by Delicious Design Studio