sour cream banana bread
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
prep time
20 Min
cook time
1 Hr
method
Bake
yield
10-12 serving(s)
Ingredients
- 1/2 cup butter, room temperature
- 1/2 cup white sugar
- 1/2 cup packed light brown sugar
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1/2 cup sour cream
- 2 large eggs
- 1 teaspoon maple syrup
- 3 small bananas, mashed (or 2 large)
- 2 cups unbleached flour
How To Make sour cream banana bread
-
Step 1Preheat oven to 350 degrees. Spray loaf pan with nonstick cooking spray; Set aside. -
Step 2In the bowl of an electric mixer, add butter and sugars; Beat until creamy. Add salt, baking soda, sour cream and eggs; Beat well.
-
Step 3Add maple syrup and bananas; Mix to combine.
-
Step 4Add flour, 1/2 cup at a time, and mix until combined; Pour into prepared pan.
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Step 5Bake 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!
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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