RECIPE AND PHOTO SUBMITTED BY Sam Robinson
Visit her blog at http://simplysydneys.blogspot.com/2013/02/sour-cream-streusel-banana-bread.html
Sour Cream Streusel Banana Bread
I like making banana bread in my Bundt pan instead of a loaf pan. Unfortunately, the amount of batter in most banana bread recipes is not enough to make it in my favorite pan and to double the recipe, is too much. So, I made my own. I love this recipe as it is one that can be converted to make apple streusel bread by omitting the bananas and substituting 1 1/2 cups diced apples.
Ingredients:
Streusel:
1/2 C flour
1/4 C butter
1/2 C sugar
1 t cinnamon
Batter:
2 Sticks of butter
1 1/2 C + 2 Tbs Sugar
3 Eggs
1 1/2 C Sour Cream
1 1/2 C Ripe Bananas, sliced thin (about 4)
1 tsp Vanilla
4 C + 2 Tbs All Purpose Flour
1 tsp Baking Soda
1 tsp Baking Powder
Preheat oven to 350F. Grease and flour or spray Bundt or tube pan. Blend together, with a fork or use a food processor, streusel ingredients until well combined and resembles small peas. Sprinkle 1/2 in the bottom of the Bundt pan. Set aside the other half. Combine dry ingredients in a medium size bowl, set aside. Cream butter and sugar together until light and creamy. Scrape down sides of the bowl as needed. Add eggs, one at a time, mixing after each addition. Add sour cream, bananas, and vanilla. Mix until well combined. Slowly add dry ingredients to banana mixture (I usually add 1 cup at a time and allow it to thoroughly mix in before adding the next cup). After the last of the dry ingredients are added, scrape down sides of the bowl, mix for about a minute to make sure batter is well combined. Pour 1/2 of the batter into the bundt pan, making sure streusel is covered and batter is relatively level in pan. Sprinkle second half of streusel on top of batter in pan. Top with remaining batter. Again, making sure streusel is covered and batter is relatively level. Pick pan up about 2-3 inches and drop on counter, repeat 2-3 times. This releases the air bubbles trapped in the streusel layer. Bake in preheated oven for 1 hour 10 minutes or until toothpick inserted comes out clean. Ovens vary so I would start checking at the 1 hour mark. Remove from oven and immediately invert onto serving plate. Allow to sit with pan on it for about 5 minutes. Remove pan. Serve warm. You can add butter to your slice, but it is quite tasty as is.
Sour Cream Streusel Banana Bread
I like making banana bread in my Bundt pan instead of a loaf pan. Unfortunately, the amount of batter in most banana bread recipes is not enough to make it in my favorite pan and to double the recipe, is too much. So, I made my own. I love this recipe as it is one that can be converted to make apple streusel bread by omitting the bananas and substituting 1 1/2 cups diced apples.
Ingredients:
Streusel:
1/2 C flour
1/4 C butter
1/2 C sugar
1 t cinnamon
Batter:
2 Sticks of butter
1 1/2 C + 2 Tbs Sugar
3 Eggs
1 1/2 C Sour Cream
1 1/2 C Ripe Bananas, sliced thin (about 4)
1 tsp Vanilla
4 C + 2 Tbs All Purpose Flour
1 tsp Baking Soda
1 tsp Baking Powder
Preheat oven to 350F. Grease and flour or spray Bundt or tube pan. Blend together, with a fork or use a food processor, streusel ingredients until well combined and resembles small peas. Sprinkle 1/2 in the bottom of the Bundt pan. Set aside the other half. Combine dry ingredients in a medium size bowl, set aside. Cream butter and sugar together until light and creamy. Scrape down sides of the bowl as needed. Add eggs, one at a time, mixing after each addition. Add sour cream, bananas, and vanilla. Mix until well combined. Slowly add dry ingredients to banana mixture (I usually add 1 cup at a time and allow it to thoroughly mix in before adding the next cup). After the last of the dry ingredients are added, scrape down sides of the bowl, mix for about a minute to make sure batter is well combined. Pour 1/2 of the batter into the bundt pan, making sure streusel is covered and batter is relatively level in pan. Sprinkle second half of streusel on top of batter in pan. Top with remaining batter. Again, making sure streusel is covered and batter is relatively level. Pick pan up about 2-3 inches and drop on counter, repeat 2-3 times. This releases the air bubbles trapped in the streusel layer. Bake in preheated oven for 1 hour 10 minutes or until toothpick inserted comes out clean. Ovens vary so I would start checking at the 1 hour mark. Remove from oven and immediately invert onto serving plate. Allow to sit with pan on it for about 5 minutes. Remove pan. Serve warm. You can add butter to your slice, but it is quite tasty as is.
If you enjoyed this article, please consider sharing it!
