Saturday, 3 January 2009

Sour Cream Banana Bread with Cinnamon Icing

One would think after all the holiday baking and cooking I would be tired of being in the kitchen. No I am not ever tired of baking . Plus I have leftovers to use up,sour cream and one lonely rather sad looking blackish banana.
Gives me a good excuse to not waste money.

2 TBSP.sugar
1/2 tsp. cinnamon
1/4 c. & 2 TBSP. butter
1 1/2c. white sugar
2 eggs
1 or 2 bananas
8 oz. sour cream
1 tsp. cinnamon
1 tsp. vanilla
1/4 tsp. salt
1 1/2 tsp. baking soda
2 1/4 c. flour
1/2 c. pecans , chopped
Pre heat oven to 300. Grease loaf pan. Combine 2 TBSP.sugar and 1/2 tsp. cinnamon , dust bottom and sides of loaf pan with this mixture. Sprinkle 1/4 c. pecans into bottom of pan.Cream butter and sugar til light and fluffy. Add egg, mashed banana, sour cream,and vanilla .Sift together, flour, salt, baking soda and cinnamon.Add to mixture, mix til blended.Fold in remaining pecans.Pour into loaf pan . Bake 1 hour or until toothpick inserted comes out cleanly.
When cool ice with
Cinnamon Icing:
1 tsp. maple syrup
1 tsp. cinnamon
1/4 cup milk
2 Tbsp. soft butter
1 1/2 cups icing sugar
Combine above ingredients beating til smooth.

This is a very moist bread that lasts several days with out drying out.
If you use 2 bananas that will make the loaf more banana tasting while with only one banana ,it was hinted at banana , not overwhelming and matched the cinnamon flavour evenly.
It could be made into 4 small loaves decreasing the baking time. I did one rather large one.


Rosanne said...

Looks like a good recipe. My friend Brenda is going to take some to a do next week.

Anonymous said...

The bread looks delicious. I will hve to try this recipe.

Hendria said...

this looks good. :)

.:rew:. said...

I'll be making this right now! I'm 8 months pregnant and this sounds so wonderful. Thanks for sharing, Rosemary!