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!

Happy Birthday Bubs!

Banana Nut Bread
2 cups all purpose flour
1/2 cup golden brown sugar
1/4 cup dark brown sugar
4 overripe bananas
1/2 tsp baking soda
1/4 tsp salt
1/2 cup salted Challenge butter
2 medium eggs
3/4 cups walnuts, coarsely chopped

1. Preheat oven to 350F
2. Combine flour, baking soda, and salt
3. In stand up mixer blend butter and brown sugar. Add eggs and banana and continue to blend
4. Stir in flour to banana mixture with wooden spoon (do NOT overwork)
5. Pour batter into 9x5 pan and cook in oven for about an 50 - 60 mins or until toothpick comes out clean after being inserted in loaf
6. Let bread cool and serve warm