Esther's Banana Sour Cream Bread

Submitted by: Sherry Tillinghast
Honestly, this is the BEST banana bread I have ever tried. The sour cream makes it incredibly moist, and the cinnamon pairs nicely with the bananas. Slightly modified from version found on Allrecipes.com

Serves: 2 loaves
Difficulty: Easy - for beginners

Preparation time:
Cooking time:

Dietary guidance: v 

Tags: dessert · cream · bread · banana · sour ·

Ingredients

2 tablespoons white sugar
1/2 teaspoon ground cinnamon
- - -
6 tablespoons butter
1 1/2 cups white sugar
- - -
2 eggs
2 ripe bananas, mashed
8 oz fat free sour cream (you will not miss the fat, trust me!)
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
- - -
1/4 teaspoon salt
1 1/2 teaspoons baking soda
2 1/4 cups all purpose flower
1/2 cup chopped walnuts (optional)

Method

Preheat oven to 300 degrees F. Grease 2 metal loaf pans.

In a small bowl, stir together sugar and cinnamon. Dust pans lightly with mixture.

In a large bowl, cream butter and sugar. Mix in eggs, mashed bananas, sour cream, vanilla, and cinnamon. Stir in salt, baking soda, flour, and nuts.

Divide batter into two pans and bake for 50-60 minutes, until a toothpick inserted in center comes out clean.

Let cool for 10 minutes before turning out onto wire racks. Be sure to enjoy a piece (with butter) while still warm!

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