Tuesday, February 15, 2011

Sour Cream Banana Bread & a Healthy Substitute

This is the best banana bread recipe I've ever made.

My daughter Deb - aka The Queen Mommy - (& is also expecting our #8 grandchild any day!) gave it to me and I'll always be grateful.  This recipe is in my cookbook and I have gotten more good comments about it than just about anything else.

I love how you sprinkle cinnamon/sugar mixture on the bottom/side of the pans...it gives it a nice pizazz and flavor.  MMM!


The recipe can be divided in half if you don't want as many loaves.

I like having smaller ones to share too.

I keep my ripened bananas in the freezer - peel and all.  Just let them thaw before peeling.  I believe it adds more moisture and is much easier than mashing, then freezing them.

A friend's son is going to chef's school.  He said he thinks baking this kind of bread is the hardest thing in his training. When he tasted this bread, he thought it was the best he's ever had.

I thought that was a great compliment!!

(His mom saves her ripened bananas for me...in hopes to get more) *o*

I just open one end of a thawed banana and the rest slides right out!

I don't have a stand mixer...I prefer a hand mixer...and always place the bowl I'm using in the sink to mix things up. It's much easier to wash down the sink than trying to wipe down splatters from the wall and counter.



TA-DA!  End result!!....



Moist & delicious!

You can add nuts, craisins, or even chocolate chips to your liking.


Since I've been asked...Yes - It really does bake at 300 degrees and it really does use 1 TB. baking soda

SOUR CREAM BANANA BREAD

1/4 c. sugar + 1 tsp. cinnamon
3/4 c. butter
3 c. sugar (I successfully use 2-1/2)
3 eggs
6 very ripe bananas, mashed
1 (16 ozs) carton sour cream
2 tsp. vanilla extract
2 tsp. ground cinnamon
(I use part grated nutmeg)
1/2 tsp. salt
1 Tb. baking soda
4-1/2 c. all purpose flour
1 c. chopped nuts, optional

Preheat oven to 300. Grease 4 - 8" x 4" loaf pans.  In small bowl, blend 1/4 c. sugar with 1 tsp. cinnamon.  Dust pans lightly with mixture.  In large bowl, cream butter and sugar; mix in eggs, bananas, sour cream, vanilla and cinnamon.  Stir in salt, baking soda and flour.  Add nuts; pour into prepared pans.  Bake 1 hour until toothpick inserted in center comes out clean.

These loaves freeze well. Just be sure to wrap tightly before freezing. I think moisture is added after freezing, so I like to make my loaves up a few days ahead just so I can freeze them before serving.

If you want to make this even healthier, use part whole wheat flour (no more than half the required amount)...

And did you know you can also use ground flax seed meal as a healthy egg substitute? 

Use 1 TB. ground flax seed meal mixed with 3 TB. water for 1 egg. 
Substitute for no more than half of the eggs called for in any baked recipe. 

This adds Omega-3 fatty acids and lots of fiber, while eliminating cholesterol.  It's low in carbs and adds a nutty flavor.



8 comments :

The Queen Mommy said...

Yummy! I haven't made this in a LONG time - FAR TOO LONG - but it is one of the very best breads I've ever tasted, too. Love your healthier substitutes. Another one I just thought of is using plain low fat yogurt as a substitute for the sour cream - you might even be able to reduce the amount of sugar used in the recipe if you use a vanilla flavor... I'll have to play with that. =)

Jane said...

I LOVE Banana Bread! I freeze my bananas in the peel too. Quick breads are great. I love having a slice with a nice cup of coffee. If I didn't care about my waistline, I'd make them every week! :)

Angie said...

I am definitely going to try this one. I have a favorite of my own, but rarely make it because one person (me) cannot eat a whole loaf of banana bread. If you got an awesome complement from a chef in training, I am for sure putting this on my list to try.

Mandy said...

I am going to try this! I have bananas in my freezer. Thanks for sharing!

Anonymous said...

I'm not overly fond of Banana Bread, but I can't wait to try this recipe! Wish I had some bananas in the freezer, too. Of course, I will have to put nuts in mine! Thanks for sharing, Marsha Joy!

Desi said...

Yay, another great banana bread recipe to add to my file. Thanks for sharing!

blkenigma888 said...

I'm having another Themed Baker's Sunday linky party! The theme this week is bread! I'd love for you to join!
http://cupcakeapothecary.blogspot.com/2011/05/themed-bakers-sunday-4.html
Alyssa

Kari Lindsay said...

How clever, to sprinkle cinnamon and sugar in the pan and I'm sure the sour cream adds moisture and richness to the banana bread...yum!