Banana Sour Cream Bread
Simply Wonderful! A very tender crumb ... moist ... sweet ... delicious!
Since I had only 4 average size bananas, which made about 2 cups mashed, I added 1/2 cup softened butter, 2 eggs, 1/2 cup sour cream, 1 tsp vanilla, 1 tsp cinnamon. I used 2 and 1/2 cups flour, 1 tsp baking soda and 1/4 cup chopped walnuts. I left out the salt to reduce the sodium, as I always do when baking anything but yeast bread. I did add a dash of nutmeg, as my family likes this spice. I also sprinked the top with the cinnamon sugar mixture. I made one large 9x5 loaf and six muffins. I baked the muffins for 18 minutes at 400 degrees. When I took them out, I then reduced the oven to 325 degrees put in the loaf right away and baked the loaf for 1 hour and 15 minutes. I enjoyed a muffin with a cup of tea while the bread was baking and filling the house with it's wonderful aroma. Thank you for the recipe.
30 users found this review helpful
Dec. 4, 2007