May 24, 2009

Classic Sour-Cream Banana Bread With Walnuts

A twist in the usual banana bread, the sour cream adds that "something " to it, then you have the walnuts....a crunch mixed in the softness and silkiness of the puréed bananas.
Splash a coat of cream cheese icing and you got a divine treat with your morning coffee.


Butter (not margarine) 1/2 stick room temperature
Sugar 1 cup
Sour-cream 1 cup
Eggs 2

Pure vanilla extract 1/2 tsp
All-purpose flour 2 1/4
Baking powder 1 1/2 tsp
Baking soda 1/2 tsp
Salt 1/2 tsp
Cinnamon 1/4 tsp

Fully ripe bananas puréed 1 cup (about 3 small or 2 large)
Chopped walnuts 1 cup

Cream cheese Icing (optional)

Light cream cheese (or fat free) 4 oz (about half of package)
Butter 1 1/2 tbsp
Icing sugar 1 1/2 cups

Preheat oven to 350˚F . You can use a 9x5 inch loaf pan or in my case a bunt form. Whichever you choose it needs to be greased and floured .I don't like a coat of flour on my baked goods so instead of using flour I used a combination of 1 tbsp of granulated sugar mixed with 1/4 tsp cinnamon. Just sprinkle the mixture in the greased pan like you would do with flour.

Beat the butter with sugar in large bowl until very well combine (the mixture will not be fluffy and creamy) just like this.

Add the eggs one by one mixing well after each addition.
A tip: Break the eggs as you used them in a small bowl first not directly in the big bowl with the rest of the ingredients, like that you insure that no egg shell gets in, or worst if one of the eggs is bad you don't have to throw away the the whole mixture.
Add the sour-cream and the vanilla extract mix until well combined.
Add the dry ingredients alternating with the banana purée, starting and ending with the dry ingredients. Dry ingredients in 3 additions, banana purée in 2.
This is how it looks .
Now the walnuts can be stirred in gently.
Pour the batter in the prepared pan, and bake for 50 t0 60 minutes. Start checking after 50 minutes, the test with the toothpick never fails. When comes out clean your banana bread is finished.
Let cool in the pan for 3 t0 4 minutes transfer to an cooling rack. If using icing, spread it wile the banana bread is still very warm.
Wile the banana bread is baking if you choose to have icing on it it's time to start mixing.
Put all the ingredients in a mixing bowl, mix until smooth. If you find the the icing is to thick,add 1-2 tsp of milk until it reaches spreading consistence.
The icing is smooth and silky.
Grab a cup off coffee the banana bread is ready.


Naomi said...

OMG! WOW this is amazing!

Laura said...

Thanks Naomi, I feel like "a million bucks" right know.

Laura said...

Well Minako the secret is out.
Let me know how when you make it next time, if the texture is any better.
Just make sure the butter is at room temperature, do not soften the butter in the microwave changes the texture of the butter and from there....

Reeni♥ said...

This is a lovely treat for breakfast or anytime! The icing is just divine!

Laura said...

Thank you Reeni for visiting my blog.
Next to a cup of hazelnut coffee...the best combination.And the icing, my boys eat it with the spoon.

aureliaiancu said...

hi, laura intradevar este amazing,iar glazura arata superb,ca tot ce faci dealtfel.mama.

Laura said...

Thanks mom,
I wonder where did I get the love for cooking????!!!!

Minako said...

Thanks Laura!
Now I got all your secret technique so
I'll try to make in weekend and let you know.

Laura said...

My pleasure Minako,
Any time.

Spot in Cyberspace said...

Wow...every recipe I read makes my mouth water and spurs me to get off the computer to go in the kitchen and rattle some pots and pans! Lemon or banana? hmmmm.... Thanks for the posts I will be stopping by frequently. (Great pictures too!)

Laura said...

Well thank you Spot,
Thats such a great compliment. The blog is my hobby
and it's nice to see people like it.
I do hope you will come back to visit.

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