Baking with Sour Cream

Sour cream does wonders for baked goods. It has a butterfat content of about 20% and is acidic, which helps to make breads, pies and cakes more dense, moist and creamier. It is a popular ingredient in cheesecakes and pound cakes. No wonder Martha Stewart uses it in her Banana Bread recipe.

Ingredients:
- 1/2 cup (1 stick) butter, at room temperature, plus more for pan
- 1 cup granulated sugar
- 2 large eggs
- 1 1/2 cups unbleached flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 medium sized ripe bananas (mashed)
- 1/2 cup sour cream
- 1 teaspoon vanilla
- 1/2 cup chopped walnuts
- Rolled oats*

Directions:
1. Preheat oven to 350 degrees. Butter a 9-by-5-by-3-inch loaf pan; set aside. In an electric mixer fitted with the paddle attachment, cream butter and sugar until light and fluffy. Add eggs, and beat to incorporate.
2. In a medium bowl, whisk together flour, baking soda, and salt. Add to the butter mixture, and mix until just combined. Add bananas, sour cream, and vanilla; mix to combine. Stir in nuts, and pour into prepared pan. Sprinkle rolled oats over the top of the loaf.
3. Bake until a cake tester inserted into the center of the cake comes out clean, about 1 hour 10 minutes. Let rest in pan for 10 minutes, then turn out onto a rack to cool.

This loaf came out really well. The bananas I used weren't extremely ripe, and I'm glad they weren't - I can't imagine it being any sweeter. The rolled oats make it look like you bought it from a bakery ... YUMMMM!