sour cream banana bread
★★★★★
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
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Ingredients For sour cream banana bread
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1/2 cbutter, room temperature
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1/2 cwhite sugar
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1/2 cpacked light brown sugar
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1/2 tspsalt
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1 tspbaking soda
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1/2 csour cream
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2 lgeggs
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1 tspmaple syrup
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3 smbananas, mashed (or 2 large)
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2 cunbleached flour
How To Make sour cream banana bread
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1Preheat oven to 350 degrees. Spray loaf pan with nonstick cooking spray; Set aside. -
2In the bowl of an electric mixer, add butter and sugars; Beat until creamy. Add salt, baking soda, sour cream and eggs; Beat well.
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3Add maple syrup and bananas; Mix to combine.
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4Add flour, 1/2 cup at a time, and mix until combined; Pour into prepared pan.
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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! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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