I have to share with you a recipe I made yesterday. It was for a banana nut bread, but I think it is more of a cake than anything. The sour cream in it really does a number (in a good way) for the moisture of the bread - so much so that it takes on a completely different life than other banana breads I have made.

I added chocolate chips to mine and lessened the sugar to about 3/4c rather than a whole cup. Oh my goodness it is good!

1/4 cup plus 1 tablespoon sour cream
1 teaspoon baking soda
1/2 cup (1 stick) butter, room temperature
1 cup sugar
2 eggs
1 cup mashed ripe bananas (about 2)
2 cups all purpose flour
1/2 teaspoon baking powder
1 cup chopped walnut or pecans

Preheat oven to 350°F. Grease 9×5-inch loaf pan. Combine sour cream and baking soda in small bowl. Using electric mixer, cream butter and sugar in large bowl. Beat in eggs, bananas and sour cream mixture. Sift in flour and baking powder. Stir in nuts. Spoon mixture into prepared pan. Bake until toothpick inserted into center comes out clean and loaf is golden brown, about 1 hour. Cool 10 minutes in pan. Turn loaf out onto rack and cool completely.

Makes 1 loaf.

This entry was posted on Friday, August 11th, 2006 at 10:04 am and is filed under Cooking. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.