Banana Sour Cream Bread
Sour cream makes this bread moist and delicious. Dusting the baking pans with cinnamon sugar gives these small four loaves a gentle spice undertone.
four 7 x 3-inch loaves (32 servings)
1/4 cup granulated (white) sugar
1 teaspoon ground cinnamon
3/4 cup butter or margarine
3 cups granulated (white) sugar
3 large eggs
6 very ripe bananas, mashed
1 (16 ounce) container sour cream
2 teaspoons vanilla extract
2 teaspoons ground cinnamon
1/2 teaspoon salt
3 teaspoons baking soda
4 1/2 cups all-purpose flour
1 cup chopped walnuts (optional)
Preheat oven to 300°F (149°C). Grease four 7 x 3-inch loaf pans with Pan Release or baking spray.
In a small bowl, stir together 1/4 cup 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.
Preparation Time: 10 minutes
Bake Time: 1 hour
When only baking two loaves, bake at 325°F (163°C) for 1 hr 10 minutes.
To add a crumb topping: Combine 1 cup packed brown sugar, 1 cup all-purpose flour, 4 to 6 tablespoons softened butter or margarine, 2 teaspoons cinnamon and 2/3 cup chopped walnuts or pecans with a fork until crumbly; spoon over the loaves before putting in the oven.
Amount Per Serving: Calories: 263; Total Fat: 10.5 g; Cholesterol: 38 mg; Sodium: 200 mg; Total Carbs: 40.1 g (Dietary Fiber: 1.4 g); Protein: 3.7 g