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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 16 |
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I had never liked banana bread, finding most extremely dry in texture and bland in taste, until a friend shared her recipe. It must be the sour cream that makes this particular banana bread so rich and moist, and the topping adds a nice touch of cinnamon. Read more . Everyone who has tried it and/or made it thinks it's the best! My family and I agree! Ingredients:
2-1/4 cups all-purpose flour |
1-1/2 cups granulated sugar |
1-1/2 teaspoons baking soda |
1/2 teaspoon salt |
1/2 cup chopped nuts (optional) |
3/4 cup (1-1/2 sticks) butter, melted and cooled |
3 large eggs |
6 tablespoons sour cream, heaping |
4 overripe bananas |
2 tsps. vanilla |
topping |
3 tablespoons granulated sugar |
1/2 teaspoon cinnamon |
hot water |
topping variation |
1/2 c. flour |
1/2 c. packed brown sugar |
1/2 tsp. cinnamon |
1/4 c. butter, softened |
Directions:
1. Heat oven to 350 degrees. Lightly grease and flour two 8X4 OR three 7X3 loaf pans. Line bottoms with parchment paper; set aside.
2. In large bowl, whisk together flour, sugar, baking soda, salt, and chopped nuts, if using; set aside.
3. In medium bowl, mix together butter, eggs, sour cream, bananas, and vanilla with a wooden spoon. Using a rubber spatula, lightly fold banana mixture into flour mixture until just combined and batter looks thick and chunky. Pour batter into prepared pans.
4. In small bowl, mix together 3 Tablespoons sugar and cinnamon for topping. Add JUST ENOUGH hot water to make of “drizzly” consistency. Drizzle over tops of batter. If making topping variation, mix all of the ingredients together with a fork until crumbly and sprinkle over tops of batter.
5. Bake 1 hr. (about 45-50 mins. for smaller loaves) or until toothpick inserted in center comes out clean. Remove from pans and carefully remove parchment paper from bottoms of the loaves. Place loaves on wire rack and cool completely.
6. Note: Bread freezes well made with either topping. Recipe can also be made with frozen mashed bananas. Thaw overnight in refrigerator. Bring to room temperature and bake as directed above. The original recipe from my friend called for orange juice instead of hot water in the cinnamon/sugar topping, but I found it made the corners of the loaves stick in the pans when trying to remove them. You can try it with orange juice and see which you like better.
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