Banana Sour Cream Bread

My last attempt at banana bread was quite a flop, but today’s take was so much better. For one, I had all the ingredients. That always helps. It was also a much more peaceful evening in the S. household, and peace makes for the best cooking environment.

This bread strikes a lovely balance between sweet, spice, and tart. I haven’t added quantities on the cinnamon and nutmeg, I do think that is quite a personal preference and I never measure myself, but always sprinkle generously (we like things spicy around here). I hope you enjoy it as much as we did.

banana-cake

Ingredients:

  • 1/4 cup butter, softened
  • 1 cup white sugar
  • 1 egg
  • 2 black bananas, thoroughly mashed
  • 5 oz light sour cream
  • 1 tsp. vanilla extract
  • Cinnamon
  • Nutmeg
  • 1/8 tsp salt
  • 1 tsp baking soda
  • 1 1/2 heaping cups flour
  • 1/3 cup chopped walnuts (optional)
  • Extra sugar and spices for dusting

Directions:

  • Preheat oven to 300 degrees, oil cake or loaf pan and dust with sugar and spices.
  • Beat sugar and butter until smooth on medium – high in electric mixer.
  • Add in egg, sugar, vanilla and spices and beat on medium until evenly mixed and smooth.
  • Remove bowl from mixer and stir in flour, baking soda, and salt by hand until just incorporated.
  • Fold in walnuts (you can also add raisins or dried cranberries if you wish).
  • Pour into the pan, and sprinkle the top generously with more sugar and spices. If one spot gets too heavy, you can even it out by blowing lightly on the heavy spot.
  • Bake until golden on top, and a toothpick inserted in the middle comes out clean. For my 9″ round cake pan, this was about 50-55 minutes. For a loaf pan, I imagine it will be a little longer.
  • Allow to cool for a few minutes before transferring to a serving dish.
  • Serve fresh out of the oven, with a light smear of real butter.
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