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Thursday, January 24, 2013

Holy Bananas! More Banana Bread!

Before I go on about banana bread, what a week it has been. I just thought I would share, particularly where I have been sleeping so much. All those years of 5 hours worth of sleep per night seems to have caught up with me. Today seems to be worst day of all. I managed to sleep 9 hours, only to wake up and feel like sleeping again, plus, I don't if its cause of that sleeping, there's this sickly feeling inside of me. For starters, I'm not pregnant. It must body crying out me, 'sleep woman! you need to rest'..... okay, enough of that. Let's move on to something a little lighter. 

After lunch, to avoid getting into the routine of having an afternoon nap, which I have been doing as of recently, I managed to get a new batch of banana bread into the oven. The last banana bread I made, as you can see from the last blog post, was great. But I felt it could be better. 

There is this banana bread that I can locally, either from those veggie markets or wholesaler places, and it is absolutely delicious. And with the tendency to look at what ingredients are involved in making all the things I eat, I saw they had sour cream as one of its main ingredients. Fancy I know, and a little more money to dig out just for a banana bread, but trust me, it makes a difference. 

Despite only having one extremely ripe banana in the house, and the only one left, the bread still turned out perfect. Immediately I could tell it was a lot moist that the last, and had this lovely golden crust that crumbled as I sliced into it. It could definitely go down just as well if it was served as muffins. I did expect it to be a lot more spongy, but I think that was cause I was lacking some bananas. 

Should you have the extra sour cream in the house, I would highly recommend giving this recipe a go. If not, the other banana recipe is just as good. I found that the last banana bread was good for about two to three days, and really started dying out after that. I believe this one will last a little longer, all due to sour cream. 


Sour Cream Banana Bread

1 cup caster sugar 
1 1/2 cup self rising flour (I like using SRF because I find the results are better than using just plain flour and adding in a couple tsp's of baking powder)
1 tsp cinnamon powder
1/2 cup vegetable oil (or canola oil)
1/2 cup sour cream (full fat, no light stuff here)
2 eggs
2 bananas, mashed 

1. Preheat oven to 180 degree celsius and line a loaf pan with baking paper
2. Place flour, sugar and cinnamon sugar into mixing bowl. In another bowl, mix together all the other remaining ingredients, such as the eggs, sour cream, oil and bananas. 
3. Mix in the wet ingredient to the dry ingredients. Be care not to over work the batter. 
4. Pour into the loaf pan and bake for 45-50 minutes or until it is cooked. If the bread needs another 5 minutes, turn the oven down to 150 degree celsius. 
5. Let to cool in the pan before slicing. Keep in an air tight container.

Simple as A B C! Hope you guys enjoy this one. Comments are more than welcome!


  1. Looks great! I just bought a used bread machine and I will adapt this recipe to use in that.

    1. Thank you! Do let me know how that all goes Jeanne!

  2. I hope you get sleep in the last two weeks?
    I just try your banana bread and want to give you my opinion.
    There is nothing I can say, it's fantastic, especially with butter.
    Thanks for that recipe

    1. Thanks Flo! I did manage to get a lot of sleep in last week and am back on my feet again. I'm glad the banana bread turned out well for you. Do try the sour cream recipe. I'm absolutely positive you'll enjoy it!