Sour Cream Banana Bread

Paula Todora

By
@ptodora

I took my mom's sour cream banana bread recipe and made just a couple of changes, but I am showing you the original recipe card in front of my memorable photo of her.

Instead of adding 1 c. white sugar, I added 1/2 c. white and 1/2 c. light brown sugar. I also added a little (1-2 t.) maple syrup to the batter-I love the addition of maple syrup to banana bread. Then I substituted unbleached flour for the all-purpose flour-it makes it just a little better texture-a little more dense.

The sour cream keeps it moist, and the recipe lists "oleo" - I love that! Take me right back to 1969


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Comments:

Serves:

10-12

Prep:

20 Min

Cook:

1 Hr

Method:

Bake

Ingredients

1/2 c
butter, room temperature
1/2 c
white sugar
1/2 c
packed light brown sugar
1/2 tsp
salt
1 tsp
baking soda
1/2 c
sour cream
2 large
eggs
1 tsp
maple syrup
3 small
bananas, mashed (or 2 large)
2 c
unbleached flour

Directions Step-By-Step

1
Preheat oven to 350 degrees. Spray loaf pan with nonstick cooking spray; Set aside.
2
In the bowl of an electric mixer, add butter and sugars; Beat until creamy. Add salt, baking soda, sour cream and eggs; Beat well.
3
Add maple syrup and bananas; Mix to combine.
4
Add flour, 1/2 cup at a time, and mix until combined; Pour into prepared pan.
5
Bake 1 hour - 1 hour, 10 minutes, or until a toothpick inserted in the middle comes out clean. Cool in pan 10 minutes, then invert onto a plate or cooling rack. Serve warm with butter or honey butter-enjoy!

About this Recipe

Course/Dish: Sweet Breads
Main Ingredient: Bread
Regional Style: Southern
Other Tags: For Kids, Healthy