Tuesday, December 20, 2011

Sour Cream Banana Bread


Last week we went on a trip to Shivasamudram, which is about 3 hours of driving distance from Bangalore. Since the availability of foods on the way was scarce, we planned to carry some eatables along. I prepared Sour Cream Banana Bread for the occasion, the recipe of which I have adapted from Dorena Long.


 The soft mushy texture of the cake with a sweet banana flavour leaves your palate satisfied, longing for more. I have kept the cake simple adding no topping as decoration, but you may spread scoops of cream cheese or sour cream on top to pep it up.


Additionally, if you want to give some extra zing, you may use walnuts, raisins, dates and Choco chips during the making of the cake.




Ingredients:                                     Cooking time: 45 minutes - 1 hour approx.


ü  3 medium sized ripe brown bananas (Keep the bananas in open for 3-4 days to ripen)

ü  2 cups of all-purpose flour

ü  1 tsp soda bi-carbonate

ü  1 tsp baking powder

ü  1 tsp vanilla essence

ü  2 eggs, whisked

ü  1/2 cup salted butter, melted

ü  1 cup of powdered sugar

ü  2/3 cup sour cream


(Note: Please use the same cup for measuring every ingredient.)


Method:


1) Preheat oven to 350 degree F/ 180 degree C.


2) Meanwhile, mix the wet ingredients and dry ingredients separately in two different containers.


3) Whip the wet ingredients to a smooth consistency. Slowly fold in the dry mixture with the wet mixture. Don’t over mix.


4) Grease a bread loaf pan and pour the mixture in it.


5) Bake the cake for 25-30 minutes till a toothpick inserted comes out clean.

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