Sour Cream Cinnamon Banana Bread

Sour Cream Cinnamon Banana Bread

Often when I eat a banana I remember a trip that my sister and I took to Thailand when we were young. I was 20 and my sister was 16…and our parents told us that we really needed to see Bangkok. My parents were living in Saudi Arabia at the time, where my father was working as a Civil Engineer. Traveling throughout the world was a common practice among the families of ex-pats in Saudi, so sending two young girls/women alone to Bangkok seemed like a perfectly normal thing to do.

Sour Cream Cinnamon Banana Bread

Perfectly normal. Fly from Saudi Arabia to Bahrain, then have a very upsetting experience with two young, machine gun packing Bahrain airport security guards who have figured that you and your sister are traveling alone and force you to hand over your passports and won’t let you board your plane until you kiss them and then they threaten the man who sees your predicament and tries to help you. At the last possible minute you grab your passport away from the guard, push him hard and run like the terrified crazy person that you are towards the flight attendant who is frantically yelling “run” and motioning you towards her while she is pulling the plane door closed and manages to slam it shut just after you cross the threshold thereby separating you from the guard who has regained his balance and is pursuing you with his trusty machine gun, and then you calmly take your seat to fly from Bahrain to Bangkok. (Again, all perfectly normal.)

After some long hours of flying, you get off the plane in Bangkok, hand over your passport to a local tour guide who promises to take good care of both it and you for the five days you’ll be on your own in a city where you don’t speak the language. Oh, and here, let’s get you booked on some tours and now you need to get in this van and you will be taken to your hotel and don’t worry about the fact that you are in a foreign country with no passport or other ID. (And forget about cell phones and the internet because they didn’t exist at that time!!!!!!!) And be ready at 8:00 tomorrow morning to go on your first tour…a boat ride up a river.

While on the river tour, which is very interesting, a boy comes swimming up to your boat carrying bananas and the tour guide buys a few bunches of bananas from the boy, and then proceeds to give everyone on the tour their very own, honest to goodness, fresh banana and you wonder if the banana is going to cost extra or if it is a part of the tour as your brain is registering the fact that this banana tastes pretty much like every other banana you have ever eaten.

And that is why eating a banana reminds me of Thailand.

Sour Cream Cinnamon Banana Bread

I eat several bananas each week and I’ve become picky in my choice of bananas. They have to be organic and yellow with a very slight tinge of green just at the stem. I don’t usually notice a difference in the flavors of organic fruits and vegetables over conventionally grown produce, but I truly find organic bananas to be sweeter and more flavorful.

Despite the fact that I like organic bananas, I honestly do not believe that they will make a pronounced flavor difference in banana bread. Nope.

The number one banana factor which does impact flavor in banana bread is the ripeness of the bananas. I like for the bananas to have a high brown to yellow ratio. In other words, more brown than yellow. The bananas are definitely past their prime for eating, but they are terrific all mashed up in banana bread. They are terrific in this Sour Cream Cinnamon Banana Bread, of course, but they are also sensational in Brown Butter Banana Bread or a Fruit Smoothie.

Sour Cream Cinnamon Banana Bread

I used to have a sour cream banana bread recipe on this blog, but when I made the bread recently, I found it to be disappointing. 🙁 Additionally, the picture I posted with the recipe was phenomenally ugly. It was embarrassing to have a bad recipe and a bad picture. However, most of my pictures are bad from my early days of blogging. Although my present photography is not exceptional, it is a far cry better than when I first started blogging.

At any rate, I felt driven to find a more flavorful and reliable recipe than the first recipe I presented here. I looked at many different recipes and narrowed my selections to three recipes to try. It was a banana bread frenzy at my house on baking day. The taste testing portion went on over a period of two days and I was honestly surprised to find a distinctive flavor difference between the breads. The adaptations in each recipe were the same: white and brown sugars, extra vanilla and the addition of cinnamon if the recipe did not already contain it.

I am very pleased with the resultant Sour Cream Cinnamon Banana Bread recipe presented here. I hope that you, too, will enjoy it.

Sour Cream Cinnamon Banana Bread

Sour Cream Cinnamon Banana Bread

Prep Time: 20 minutes

Cook Time: 1 hour

Total Time: 1 hour, 20 minutes

Ingredients

  • 1 3/4 cups white all-purpose flour
  • 2 teaspoons cinnamon
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup butter, softened
  • 1/2 cup brown sugar
  • 1/2 cup white sugar
  • 2 eggs
  • 3 teaspoons pure vanilla extract
  • 1 1/4 cups mashed very ripe bananas
  • 1/3 cup sour cream
  • 1 cup pecans, chopped

Instructions

  1. Position baking rack in middle of oven and preheat oven to 350 degrees F. Grease and flour a 9- x 5-inch loaf pan; set aside.
  2. Lightly spoon AP flour into measuring cups, level off, and pour into a medium bowl mixing bowl. Add the cinnamon, baking powder, baking soda and salt; whisk together until well blended.
  3. In a large mixing bowl, beat together the butter, brown sugar and white sugar well, scraping sides and bottom of bowl as needed.
  4. Beat in the eggs one at a time. Add the vanilla extract and mashed bananas and beat well. Add the sour cream and mix on medium speed just until incorporated.
  5. By hand, stir in the dry ingredients just until incorporated. Do not over mix. Over-mixing will cause a tough texture and tunneling.
  6. Stir in pecans.
  7. Pour batter into prepared loaf pan. Bake for 50-60 minutes or until a toothpick inserted into the center of the loaf comes out nearly clean. Allow bread to cool in pan for 5 minutes, remove from pan and cool on wire rack. Store in a plastic bag at room temperature.

Notes

_Recipe adapted from About.com_

http://tsgcookin.com/2014/01/sour-cream-cinnamon-banana-bread/

Sour Cream Cinnamon Banana Bread

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Comments

    • says

      Hi Ramona. Yep, this is definitely a moist bread. It was still moist three days later. The only reason that the loaf lasted for three days was because I had three other loaves from other recipes hanging out around here. At the three day mark I can definitely say that this recipe was my favorite.

  1. Dalila G. says

    OMGOSH!!
    What a wild adventure you two had at a young age and alone to boot. Of course there was fun involved, but it seems like you two were more on the spooked side of your trip.
    My parents were also very trusting back then, never doubted that any harm would come to us.
    Years ago it was a bit more relaxed then it is now. At least you have memories to last you, mainly banana bread. 🙂
    I don’t think I’ve ever made a banana bread with sour cream in it…..what’s wrong with me?!
    I will be making this one, we LOVE banana’s!

    P.S. ~ I have been trying out the fry bread…..sheesh! I definitely need practice, it’s getting better though!

    • says

      Yay that you have been trying out the fry bread! It took me a while to get the hang of it, but I was dang determined to figure it out. Watch some videos on You Tube about how to make Indian fry bread; they are very interesting. There is one that says “start with 5 pounds of flour”…hahahahaha!

  2. Carol says

    Holy Smokes Terri-what a trip that was! YIKES! Definitely one you’d remember for the rest of your life, that’s for sure.

    The banana bread looks amazing-I love using sour cream in quick breads-they’re so nice and moist…..and ya sure can’t go wrong with cinnamon. Now………if I can only get Bob to stop eating all but ONE BANANA and leaving it on the counter-I’m gonna have to hide 2 of them so I can try this. 🙂

    • says

      I totally understand what you mean by the “one banana left on the counter” scenario. Oh, and as per remembering my adventure of a lifetime…welcome to the Middle East. I have several stories from my time there. My sister has been living in Saudi Arabia for the past few years (her husband is an engineer) and she has an ever increasing number of similar stories. Wherever there are extreme cultural differences, there are bound to be adventures to remember. ~Terri

  3. says

    Tina, I have to admit that it was a tense situation. When the unknown man attempted to “rescue” me and the guard waved his machine gun and yelled at the man, I really started to feel a bit panicky. Then, when I saw that everyone except me had boarded the plane (even my sister was on the plane) and that the flight attendant was closing the plane door, I knew I had to make a move fast. Adrenaline kicked in and gave me the edge I needed. I can still see the shocked look on the guard’s face as I grabbed my passport out of his hand and pushed him. God was definitely looking out for me that day!

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