Sour Cream Banana Bread

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.)

Ingredients

1. Heat the oven to 350°F .
2. Coat a 9-by-5-inch loaf pan with butter and dust it with flour, tapping out the excess.
3. Whisk together the  flour, baking powder, salt, baking soda, and cinnamon in a large bowl---set aside.
4. 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.
5. Add the bananas and sour cream and mix until just combined.
6. Scrape down the sides of the bowl, add the flour mixture, and mix until just combined.
7. 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.
8. 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.