Saturday, May 8, 2010

Sour Cream Banana Bread

Since I had a few very ripe bananas and some left over sour cream that needed to be used as soon as possible, I made this Sour Cream Banana Bread using a recipe from Although it is a little bit simpler than my previous banana bread post because it does not have any chopped toasted walnuts or brown sugar crumb toppings, it still tastes pretty darn delicious.

2 1/4 cups all-purpose flour
2 teaspoons baking powder
1 1/4 teaspoons salt
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1 cup sugar
2 eggs, at room temperature
1/3 cup vegetable oil
1 teaspoon vanilla extract
4 very ripe bananas, mashed (about 1 1/4 cups)
1/2 cup sour cream

  • Heat the oven to 350°F and arrange a rack in the middle.
  • Coat a 9-by-5-inch loaf pan with butter and dust it with flour, tapping out the excess.
  • Whisk together 2 1/4 cups flour, baking powder, salt, baking soda, and cinnamon in a large bowl to aerate and break up any lumps. Set aside.
  • Place sugar, eggs, oil, and vanilla in the bowl of a stand mixer fitted with a paddle attachment and beat on medium speed until thoroughly combined, about 2 minutes.
  • Add bananas and sour cream and mix until just combined. Scrape down the sides of the bowl, add flour mixture, and mix until just combined.
  • Turn batter into the prepared loaf pan and bake until a toothpick inserted in the center comes out clean, the top is golden brown, and the bread is pulling away from the sides of the pan, about 1 hour.
  • Transfer to a wire rack to cool for 10 minutes.
  • Slide a knife around the perimeter of the pan, invert to release the bread, and cool completely on the wire rack before serving.
  • Note: I used an additional 1/4 cup of flour than the original recipe because the mixture was a bit too liquid-y.

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