I haven't eaten banana bread in forever! I forgot what I was missing. I made this bread two ways-with a cinnamon sugar strudel and with chocolate chips. I love the strusel, Clark loves the chocolate.
The base for this recipe of course comes from allrecipes.com. 3,541 5-stars? I think, YES!
.JPG)
INGREDIENTS
Makes 2 4.5 x 8.5 in. loaves
Bread
1/4 cup white sugar
1 teaspoons ground cinnamon
3/4 cup butter
3 cups white sugar
3 eggs
6 very ripe bananas, mashed
1 (16 oz) container sour cream
2 teaspoons vanilla extract
2 teaspoons cinnamon
1/2 teaspoon baking soda
4 1/2 cups all-purpose flour
Chocolate chips (if you would like to make chocolate chip loafs-pour in as many as you would like)
Strudel topping (optional)
1/2 cup packed brown sugar
2-3 Tablespoons butter (softened)
1/2 cup all purpose flour
1/3 cup chopped pecans or walnuts (optional-I didn't use nuts)
DIRECTIONS
1. Preheat oven to 300 degrees F. Grease 2 4.5 in x 8.5 in loaf pans. I use Pyrex 1.5 glass loaf pans. In a small bowl, stir together 1/4 cup white sugar and 1 teaspoon cinnamon and use it to dust the pans.
2. In a large bowl, cream butter and 3 cups sugar. Mix in eggs, mashed bananas, sour cream, vanilla extract and cinnamon. Mix in salt, baking soda and flour. Stir in chocolate chips if desired. Divide and pour into prepared pans.
3. For strudel topping: If you would like to add the strudel topping, cream together brown sugar and butter. Add flour and nuts (if desired). Spread topping on top of bread mixture.
4. Bake for approximately 1 hour, until a toothpick inserted in the center of the bread comes out clean.
If you would like to make this bread with fewer calories and lower fat, you can make the following substitutions: Use 4 TBS butter and 1/2 cup apple sauce (to replace the 3/4 cup butter) Use 1.5 cup Splenda and 1.5 cups of sugar (to replace 3 cups of sugar) and 2 cups wheat flour and 2.5 cups all-purpose (to replace 4.5 cups of all-purpose flour). *I have not yet tried the lower calorie/fat option, but will give you an update when I do.
The base for this recipe of course comes from allrecipes.com. 3,541 5-stars? I think, YES!
INGREDIENTS
Makes 2 4.5 x 8.5 in. loaves
1/4 cup white sugar
1 teaspoons ground cinnamon
3/4 cup butter
3 cups white sugar
3 eggs
6 very ripe bananas, mashed
1 (16 oz) container sour cream
2 teaspoons vanilla extract
2 teaspoons cinnamon
1/2 teaspoon baking soda
4 1/2 cups all-purpose flour
Chocolate chips (if you would like to make chocolate chip loafs-pour in as many as you would like)
Strudel topping (optional)
1/2 cup packed brown sugar
2-3 Tablespoons butter (softened)
1/2 cup all purpose flour
1/3 cup chopped pecans or walnuts (optional-I didn't use nuts)
DIRECTIONS
1. Preheat oven to 300 degrees F. Grease 2 4.5 in x 8.5 in loaf pans. I use Pyrex 1.5 glass loaf pans. In a small bowl, stir together 1/4 cup white sugar and 1 teaspoon cinnamon and use it to dust the pans.
2. In a large bowl, cream butter and 3 cups sugar. Mix in eggs, mashed bananas, sour cream, vanilla extract and cinnamon. Mix in salt, baking soda and flour. Stir in chocolate chips if desired. Divide and pour into prepared pans.
3. For strudel topping: If you would like to add the strudel topping, cream together brown sugar and butter. Add flour and nuts (if desired). Spread topping on top of bread mixture.
4. Bake for approximately 1 hour, until a toothpick inserted in the center of the bread comes out clean.
If you would like to make this bread with fewer calories and lower fat, you can make the following substitutions: Use 4 TBS butter and 1/2 cup apple sauce (to replace the 3/4 cup butter) Use 1.5 cup Splenda and 1.5 cups of sugar (to replace 3 cups of sugar) and 2 cups wheat flour and 2.5 cups all-purpose (to replace 4.5 cups of all-purpose flour). *I have not yet tried the lower calorie/fat option, but will give you an update when I do.
