Monday, March 7, 2011

Banana Sour Cream Bread

This is one of the best banana bread recipes I have found. It is dense, moist and oh so yummy. My daughter thought it was gingerbread since the cinnamon and cloves give it a bit of spice.
You can add nuts to this recipe but with our nut/peanut allergies we do not.
1/4 cup white sugar
1 teaspoon cinnamon
Preheat oven to 300 degrees. Grease 4 loaf pans.
In a small bowl, mix together sugar and cinnamon. Dust pans lightly with sugar mixture.

1/4 c butter
1/2 c applesauce
3 cups white sugar or substitute Splenda
3 eggs
6 very ripe bananas, mashed
1 container sour cream (16 ounces)
2 teaspoons vanilla
2 teaspoons cinnamon
1 teaspoon cloves
1/2 teaspoon salt
3 teaspoons baking soda
4 1/2 cups all-purpose flour
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. Divide into prepared pans.
Topping: (optional)
I'm sure you will regret it if you do not add make it!
1/4 c flour
1/4 c brown sugar
2 tablespoons white sugar
3 tablespoons butter
Mix flour, sugars, and butter. Sprinkle over batter.
Bake for 1 hour, until a toothpick inserted in center comes out clean.

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