Evan loves to help me cook...but he HATES bananas. Well, I decided to do some baking and let him help me. Soooo, guess what we made....banana bread! He was happy to help, but did NOT want to eat it. Well, he said he wanted to take some to his teacher and I told him I'd only let him if he ate a piece. I had made some into muffins...well, he ate 3! He loved it. So, if this converts a kid who wouldn't eat bananas into a banana fan, it's gotta be good, right?! So, I had to share.
Banana Sour Cream Bread
¼ cup white sugar
1 teaspoon ground cinnamon
¾ cup butter
3 cups white sugar
3 eggs
6 very rip bananas, mashed
1 (16 oz.) container sour cream
2 teaspoons vanilla extract
2 teaspoons ground cinnamon
½ teaspoon salt
3 teaspoons baking soda
4 ½ cups all-purpose flour
1 cup chopped walnuts (optional)
Directions:
Preheat oven to 300 degrees. Grease four 7 x 3 inch loaf pans. In a small bowl, stir together ¼ cup white sugar and 1 teaspoon cinnamon. Dust pans lightly with cinnamon and sugar mixture.
In a large bowl, cream butter and 3 cups sugar. Mix in eggs, mashed bananas, sour cream, vanilla, and cinnamon. Mix in salt, baking soda, and flour. Stir in nuts. Divide into prepared pans.
Bake for 1 hour, until a toothpick inserted in center comes out clean.
Kim’s Notes:
1. This recipe ended up making 3 loaves instead of 4 for me.
2. The baking time is closer to 1 ½ hours instead of 1 hour.
3. Cover with foil the last 30 minutes to keep from getting too brown on top.
4. Makes good muffins, too…I made 2 loaves and twelve muffins. The muffins cook much quicker, so keep an eye on them.
5. You can make this recipe lighter in calories and fat by using the following substitutes:
a. 4 tablespoons butter and 1 cup of applesauce instead of ¾ cup butter.
b. 2 cups Splenda and 1 cup of sugar instead of 3 cups of sugar.
c. 2 cups whole wheat flour and 2 ½ cups all-purpose flour instead of 4 ½ cups all-purpose flour.
d. Use 2 eggs instead of 3.
e. Use light sour cream instead of regular. (Note, do not use fat free sour cream or it will turn out dry)
Banana Sour Cream Bread
¼ cup white sugar
1 teaspoon ground cinnamon
¾ cup butter
3 cups white sugar
3 eggs
6 very rip bananas, mashed
1 (16 oz.) container sour cream
2 teaspoons vanilla extract
2 teaspoons ground cinnamon
½ teaspoon salt
3 teaspoons baking soda
4 ½ cups all-purpose flour
1 cup chopped walnuts (optional)
Directions:
Preheat oven to 300 degrees. Grease four 7 x 3 inch loaf pans. In a small bowl, stir together ¼ cup white sugar and 1 teaspoon cinnamon. Dust pans lightly with cinnamon and sugar mixture.
In a large bowl, cream butter and 3 cups sugar. Mix in eggs, mashed bananas, sour cream, vanilla, and cinnamon. Mix in salt, baking soda, and flour. Stir in nuts. Divide into prepared pans.
Bake for 1 hour, until a toothpick inserted in center comes out clean.
Kim’s Notes:
1. This recipe ended up making 3 loaves instead of 4 for me.
2. The baking time is closer to 1 ½ hours instead of 1 hour.
3. Cover with foil the last 30 minutes to keep from getting too brown on top.
4. Makes good muffins, too…I made 2 loaves and twelve muffins. The muffins cook much quicker, so keep an eye on them.
5. You can make this recipe lighter in calories and fat by using the following substitutes:
a. 4 tablespoons butter and 1 cup of applesauce instead of ¾ cup butter.
b. 2 cups Splenda and 1 cup of sugar instead of 3 cups of sugar.
c. 2 cups whole wheat flour and 2 ½ cups all-purpose flour instead of 4 ½ cups all-purpose flour.
d. Use 2 eggs instead of 3.
e. Use light sour cream instead of regular. (Note, do not use fat free sour cream or it will turn out dry)
It freezes well, so while you're putting in the effort of baking from scratch, make a bunch and put some in the freezer! They make great gifts also...I think I'll be using this recipe for my gift goodies this year. (-:
