Cooking Mommy: Banana Sour Cream Bread

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.

Ingredients
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)

Directions
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!
Substitute:
1/3 cup unsweetened applesauce*
1 egg + 1 egg white**
8oz light sour cream***

1 comment:

The Crying CookJanuary 8, 2013 at 5:15 PM
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.
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Allergies and Intolerances

My son, Daniel previously had allergies to egg whites and peanuts. I am lactose intolerant. My nephews have allergies to many foods. I will try my best to label things to help those with allergies since I know it's difficult finding recipes sometimes when someone in your home has common food allergies. Make sure you check labels yourself. If it's marked soy-free or nut-free, it only means it doesn't have the soy or nut protein in it, not necessarily the oils. Look for dairy-free, egg-free, gluten/wheat-free, nut-free, and soy-free labels.

Egg replacements

If you need an egg free recipe, I have some great egg replacements. Now these really won't work in recipes that require a lot of eggs, like a meringue or cheesecake, but they do work well in most recipes I've ever tried.

Egg replacement #1: use 1 Tbsp ground flax seed and 3 Tbsp of water in place of 1 egg. Why this works? I don't know, but flax seed is extremely healthy for you, full of lots of omega fatty acids, so this is my preferred substitute.

Egg replacement #2: Boil 1 cup of water and 1 packet of unflavored gelatin together. In it's liquid state, use 3 1/2 Tbsp of this in place of 1 egg.

I have found sometimes one works better than the other. The flax seed seems to work better overall, I believe, but my mother-in-law made Christmas cookies with the gelatin and you couldn't even tell the difference.