Friday, December 7, 2012

Banana Sour Cream Bread

Ok, don't get freaked out the name.....  my husband hates sour cream and had no idea it was in there, and I bet you won't either.  You don't taste sour cream at all.  This is moist and delicious and honestly, probably the best banana bread I've ever had!  It got gobbled all up at our church for breakfast and my kids loved it!  I found this on the top banana bread recipes on allrecipes and modified it for one bundt pan.

2 Tbsp white sugar
1/2 tsp cinnamon
1/3 cup butter, softened*
1 1/2 cups white sugar
1 egg + 1 egg yolk**
3 very ripe bananas
8oz sour cream***
1 tsp vanilla extract
1 tsp cinnamon
1/4 tsp salt
1 1/2 tsp baking soda
2 1/4 cups all purpose flour
1/2 cup chopped walnuts (optional)

Preheat oven to 350 degrees.  Spray large bundt pan.  In a small bowl, stir together 2 tbsp white sugar and 1/2 tsp cinnamon and then sprinkle all over bottom and sides of pan.  Cream together butter and 1 1/2 cups sugar.  Mix in eggs, mashed bananas, sour cream, vanilla, and cinnamon.  Mix in salt, baking soda, and flour.  Stir in nuts.  Pour into prepared pan.  Bake for 50-55 minutes or until toothpick comes out clean.

Lower fat version: 4 weight watcher points per 1/12th of the loaf (vs 6 per slice without nuts).  This also reduced the calorie content about 100 calories per slice!
1/3 cup unsweetened applesauce*
1 egg + 1 egg white**
8oz light sour cream***

1 comment:

  1. This looks really delicious. I love making banana bread with dark chocolate chips which eliminates it from the breakfast category, but that's fine by me.