Sour Cream Banana Bread
This recipe is from the 2010 St. Mary's cookbook Keeping the Feast. Copies are available for $15; contact Sherrie Simmonds at [email protected] to arrange purchase and delivery.
Sour Cream Banana Bread
Kristin Sholton
approximately 15-25 minutes prep time, plus 1 hour 15 minutes baking time
Editor's note:
One may not live on bread alone - but with a loaf like this, it's tempting to try! Pair it with coffee or tea for a light breakfast or an afternoon snack.
For the batter:
1/2 cup butter, softened
1 cup white sugar
1/3 cup sour cream
2 eggs
2 large ripe bananas, mashed
1 teaspoon vanilla
2 cups flour
1/2 teaspoon salt
1 teaspoon baking soda
For the sugar mixture, blend together:
1/3 cup sugar, equal parts brown and white
1 teaspoon cinnamon
1 teaspoon nutmeg
1 cup chopped walnuts (optional)
Preheat oven to 325. Cream butter and white sugar together, and blend in sour cream, eggs, bananas, and vanilla. In a separate bowl, mix together flour, salt, and baking soda, and add to banana mixture. Pour about 2/3 of the batter into a greased loaf pan and top with half the sugar mixture; add remaining batter and top with second half of sugar mixture. Bake for 1 hour and 15 minutes.