Tuesday, June 4, 2019

Wholesome Banana Sour Cream Loaves

 Looking for a delicious and nutrient dense recipe including one of the most popular and abundant fruits around, these loaves are sure to please. This moist and handy loaf/loaves can be served for breakfast, lunch, snack or dinner.
Packed with protein and bursting with banana flavor, your family from toddlers to tweens and adults can enjoy homemade goodness on the go.  I gave individually wrapped loaves to my a couple of my sisters/spouses for an objective critique of my recipe, and they approved.

There is flax meal and organic coconut flour used in place of an abundance of AP flour.  Pure cane sugar is also used instead of regular granulated sugar.  Since writing this recipe, I have switched completely to pure cane sugar for all my baking needs, with no disappointments! 
The key to this recipe is having bananas that are SUPER ripe!  I had a surplus of bananas on hand that I'd frozen, so once thawed, they were at a banana-y peak! Yeah, I made that word up lol.  In summary, the more ripe, the better flavor, for the best loaves! This a great recipe for bake ahead and freezing.
1 1/2 c. unbleached AP flour
1 c. organic flax meal
1/2 c. organic coconut flour
5 tsp. double acting baking powder
1 1/2 c. very ripe bananas, mashed
1 1/2 c. pure cane sugar
2 tsp. cinnamon
1 1/2 tsp. salt or to taste
1 c. sour cream
1/2 c. evaporated milk 
1/3 c. canola oil
3 eggs, slightly beaten
Preheat oven to 350*F.  Combine dry ingredients in a medium bowl.  Combine wet ingredients in a larger bowl.
Gradually add dry mix into wet ingredients, stirring just until each round is moist.
Use a rubber spatula to scrape down sides and bottom of bowl, making sure it's well incorporated.
Divide evenly among pans, filling about 1/2 inch from the top.
Bake until golden and toothpick inserted comes out clean, about 20 minutes for individual sized loaf pans, closer to 40 minutes for regular sized loaf pans, depending on oven.

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