As a health ‘foodie’ there is no greater thing than a bunch of ripe bananas. So versatile, there is nothing they can’t make taste creamy and naturally sweet.
What a thing of beauty. 😉
I typically peel, break in half, and freeze these bananas for smoothies but today I was feeling in the mood for some baked comfort food.
I also have sour cream in the fridge that is rapidly reaching its due date. I’ve been tinkering with the idea of putting sour cream in a banana bread for awhile. Where I shop, organic sour cream they only is available in the larger sized tubs. We usually buy it when we have baked potatoes on the menu or we whip up some nachos but there always seems to be sour cream leftover. I’ve been brainstorming ways to use up the extras. Last summer I came up with these Double Dark Chocolate Sour Cream Cookies which were yum-my. Now, it’s time to pair it up with the sweetness of the ripe bananas and the crunchy, toasty goodness of walnuts.
I like to use organic spelt flour for non gluten free baking. Although it has a lot less gluten than wheat there is does still have some, so be careful if you have a gluten intolerance.
I like that it’s from a local farm and it works just as well as all-purpose flour.
So, may I ask a question? Who does the dishes in your house? In our humble abode my loving other half does the dishes. While the banana bread was baking I also threw dinner together which was leftover chili lime chicken tossed into this brown fried rice ( delish by the way ). After all was said and done, Joe surveyed the kitchen and proclaimed me a ‘dish machine’. 🙂 Too funny!
If you haven’t tried banana bread with sour cream I totally recommend giving it a go. I brought it to work for my taste testers and it was a big hit. The sour cream made it so moist that no butter spread on top is necessary.
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- Preheat oven to 375°
- First mash the bananas in a large mixing bowl
- Add all other ingredients except flour and walnuts and stir well
- Add the flour and walnuts (reserving a few for the top of the loaf) and mix fully
- Pour the batter into a parchment lined loaf pan and sprinkle with more walnuts on top
- Bake for 45 minutes to an hour, or until you insert a toothpick in the center and it comes out clean.
- Let the bread cool inside the loaf pan for twenty minutes or so then transfer to a wire rack