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
(from The Better Baker)
1/4 c. sugar + 1 tsp. cinnamon
3/4 c. butter
3 c. sugar (I successfully use 2-1/2)
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.
I use part Splenda in almost all my baking. It does bake faster, so if using, begin checking for doneness after about 35 minutes of baking.
If you want to make this even healthier, use part whole wheat (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.
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.
Linked to Totally Tasty Tuesdays