DivaSharon's BSour Cream Banana Bread
Source of Recipe
BBR
Recipe Introduction
Posted by: deweydecimal ***********This is the best Banana Bread I ever made.It is out of this world. I made it with the nuts.***I made this yesterday with a couple of tweaks. I had
no sour cream so I used about 6-7 oz. of cream cheese.
I also used about 4-5+ bananas (I love bananas and I
have a lot). I left out the nuts. I wonder if it will
work with less eggs? Would be great with fudge
frosting.....It was fabulous. Almost like the Kona Island Banana
Bread recipe that my family loves. This is a keeper
for me. I used 1 bundt pan at 350 and it took about 1
1/2 hours, covered with foil to not over brown
List of Ingredients
Preheat oven to 325 degrees
3 cups flour
1 cup white sugar
½ cup light brown sugar
1 tsp. cinnamon
¾ tsp. salt
1 ½ tsp. baking powder
1 ½ tsp. baking soda
3 Tbsp. vegetable oil
3 eggs
2 tsp. vanilla
¾ cup orange juice
4 HEAPING TBSP. (1/2 cup) sour cream I
3-4 very ripe bananas
1 ½ cups chopped nuts (optionalRecipe
Combine dry ingredients. In another bowl, combine
beaten eggs, oil, vanilla, orange juice and sour
cream. Make a well in center of dry ingredients and
mix in liquid ingredients. In small bowl, mash bananas
with fork. Continue with hand mixer until pureed and
as smooth as possible. Add to batter. Stir in nuts, if
desired.
Grease two 9”x5” loaf pans with cooking spray. Divide
batter evenly. Pans will be about ¾ full. Bake for
45-50 minutes, checking after 35 minutes with wooden
pick. Bread is done when pick comes out slightly wet,
not too dry! Do not overbake! Cool in pans for 15
minutes, remove to wire rack and continue to cool.
Wrap in plastic when almost cool. Bread will be
moister the next day and be shiny/sticky on top.
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