Sour Cream Banana Bread
By
Paula Todora
@ptodora
1
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
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
Ingredients
-
1/2 cbutter, room temperature
-
1/2 cwhite sugar
-
1/2 cpacked light brown sugar
-
1/2 tspsalt
-
1 tspbaking soda
-
1/2 csour cream
-
2 largeeggs
-
1 tspmaple syrup
-
3 smallbananas, mashed (or 2 large)
-
2 cunbleached flour
How to Make Sour Cream Banana Bread
- Preheat oven to 350 degrees. Spray loaf pan with nonstick cooking spray; Set aside.
- In the bowl of an electric mixer, add butter and sugars; Beat until creamy. Add salt, baking soda, sour cream and eggs; Beat well.
- Add maple syrup and bananas; Mix to combine.
- Add flour, 1/2 cup at a time, and mix until combined; Pour into prepared pan.
- 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!
