Baking in the Morning
Posted
Sun, 04/25/04
Because I foolishly took a nap late yesterday afternoon and slept until almost nine o'clock at night, I never went back to bed. Around four this morning (after cleaning the house within an inch of its life, watering all my plants and walking Foofer a few times outside), I finally decided to try my hand at Sour Cream Banana Bread.
Whenever baking with sugar, I try to cut the required amount by half in hopes of helping Wilbert's diabetes. He will eat junk food no matter what I do (especially chocolate, telling me: "I'll take extra insulin to cover it"), so not baking or preparing certain foods will in no way prevent him from getting it himself. I try to do my part by eliminating large amounts of sugar in baked dishes, sometimes cutting it out altogether.
I made a few other changes in the recipe below (cross-through denotes alteration):
Sour Cream Banana Bread
1 C sugarjust shy of 1/2 C sugar
1 C mashed bananas (2 medium)2 C mashed bananas (3 medium)
1 tsp. vanilla2 tsp. vanilla
Preheat oven to 350-degrees F. Grease and flour bottom only of a 9X5" loaf pan. In large bowl, beat together sugar and oil. Add the eggs, bananas, sour cream and vanilla; blend well. Add flour, baking soda and salt; stir just until dry ingredients are moistened. Pour into prepared pan. Bake for fifty minutes to one hour, or until toothpick inserted in center comes out clean. Allow to cool for five minutes; remove from pan. Cool completely. Wrap tightly and store in refrigerator. Recipe makes one loaf.
The bread was delicious. By the time the loaf finished baking, the sun was just starting to rise. I enjoyed a piece smeared with butter along with a cup of coffee, sitting on the back steps with Foofer. It was a nice, peaceful way to begin a Sunday morning.
*Related blog post: Cooking with Sour Cream (04/15/04).
Tags: Bread & Cookies
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