Healthier Banana Sour Cream Bread |
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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 4 |
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Esther is right! The sour cream makes this one so moist it melts in your mouth. I make it healthier by using light sour cream, whole wheat flour and less sugar and butter --and you know what? No one can tell the difference! Ingredients:
2 tablespoons white sugar |
1 teaspoon ground cinnamon |
1/2 cup butter |
1 1/2 cups white sugar |
3 eggs |
6 very ripe bananas, mashed |
1 (16 ounce) container reduced fat sour cream |
2 teaspoons vanilla extract |
2 teaspoons ground cinnamon |
1/2 teaspoon salt |
3 teaspoons baking soda |
2 1/2 cups all-purpose flour |
2 cups white whole wheat flour |
1 cup chopped walnuts (optional) |
Directions:
1. Preheat oven to 300 degrees F (150 degrees C). Grease four 7x3-inch loaf pans.
2. Stir together 2 tablespoons white sugar and 1 teaspoon cinnamon in a small bowl. Dust pans lightly with sugar mixture.
3. Beat butter and 1 1/2 cups sugar with an electric mixer in a large bowl until smooth. Blend in eggs, mashed bananas, sour cream, vanilla extract, and 2 teaspoons cinnamon. Whisk together salt, baking soda, all-purpose flour, and whole wheat flour in a bowl. Stir flour mixture into butter mixture until just combined; fold in nuts. Divide into prepared pans.
4. Bake in preheated oven until a toothpick inserted in center comes out clean, about 1 hour.
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