One day, I was sitting at my desk, minding my own business when I received an email from CHOW with a recipe for Sour Cream Banana Bread. All of the sudden, I had to have banana bread. Not just any banana bread—but this particular variety. I knew I had rotting bananas and luckily, I was able to pull some sour cream from the back of the fridge just before the expiry date.
It was my lucky day.
Not only was I able to save two food products from the trash can but I made some pretty good banana bread in the process.
Note: The Bean was very afraid of this recipe as he does not like sour cream and did not want me to “ruin” his banana bread. So, I lied to him. Please don’t judge me.
When he asked, if I had made the sour cream banana bread-I looked at him with a straight face and told him “Nope”.
I did reveal the truth to him after he finished his first slice and then asked for more.
Here is the recipe:
Sour Cream Banana Bread
Adapted from CHOW–(The original recipe can be found here.)
- Cooking spray (or butter) for coating the pan
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1 cup granulated sugar
- 2 large eggs
- 1/3 cup vegetable oil
- 1 teaspoon vanilla extract
- 3-4 very ripe medium bananas, mashed (about 1 1/4 cups)
- 1/2 cup sour cream
- 3/4 cup walnuts
- Heat the oven to 350°F .
- Coat a 9-by-5-inch loaf pan with butter and dust it with flour, tapping out the excess.
- Whisk together the flour, baking powder, salt, baking soda, and cinnamon in a large bowl—set aside.
- Place the sugar, eggs, oil, and vanilla in another bowl and mix together until well combined. I didn’t use a stand mixer but you could–with the paddle attachment for about 2 minutes. However, a wooden spoon works just as well.
- Add the bananas and sour cream and mix until just combined.
- Scrape down the sides of the bowl, add the flour mixture, and mix until just combined.
- Pour the batter into the loaf pan and bake until a toothpick inserted into the center comes out clean, the top is golden brown. In my oven this took about 70 minutes. I would start watching it around 60 minutes.
- Transfer to a wire rack to cool for 10 minutes. Slide a knife around the perimeter of the pan, slip it over and let it cool completely on a wire rack.