It was time to bake and what do I have usually sitting in the kitchen, bananas! Bananas going bad! Bananas that are starting to turn really brown.. bananas.. well you get the point!
I decided to ask my friends for advice, one mentioned use sour cream to make the inside moist! SAY WHAT!! SOUR CREAM!! So be it.. SOUR CREAM IT IS!
Today’s recipe is brought to you by ALLRECIPES.COM: Banana Sour Cream Bread.
This part of the recipe is used to coat the pan. Seems like overkill for me so I’m not going to do it.
- 1/4 cup white sugar
- 1 teaspoon ground cinnamon
Now for the real recipe:
- 3 eggs
- 6 very ripe bananas, mashed
- 1 (16 ounce) container sour cream
- 3 cups of sugar
- 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)
I didn’t have 6 ripe bananas, 4 will do. Nor did I have any nuts, so no nuts will do. If there’s anything I should have paid attention too, it was how much batter i was really making. This recipe says I’m making enough for 32 servings. SMOLY HOKES!! I only wanted to make enough for me! Fortunately I have 2 9×5 inch pans. This recipe fits them both perfectly.
It says to bake at 300 degrees for an hour. Yeah that’s not happening, 350 I will bake. I also have to factor in the altitude, so I bake for about 1-1/2 hours.
Well about after an hour, it looked like this.
After another 30 mins and about 700 proddings…
I think it’s ready. Let’s pull this bad boy out!
Well looks good so far. Am I doing it right?
Yeah I think I did it right and it tastes good! Now I’ll bring the rest to the coworkers!
Yeah… the SOUR CREAM WORKED! It’s very moist in the middle!