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 o’clock 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 (which I initially mentioned 4/15/04).

 

Whenever I bake with sugar, I always try to cut the required amount by half because of my husband (in hopes of helping his diabetes somehow). 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 sugar just shy of ½ C

½ C oil

2 eggs

1 C mashed bananas (2 medium) 2 C mashed bananas (3 medium)

½ C sour cream

1 tsp. vanilla 2 tsp. vanilla

1½ C all purpose flour

1 tsp. baking soda

½ tsp. salt

 

Preheat oven to 350° F. Grease and flour bottom only of a 9 X 5" loaf pan. In large bowl, beat together sugar and oil. Add 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 50 60 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes; remove from pan. Cool completely. Wrap tightly and store in refrigerator. Makes one loaf.

 

The bread was delicious. By the time the loaf had finished baking the sun was just starting to rise, and I enjoyed a piece with butter and a cup of coffee, sitting on the back steps with Foofer. It was a nice, peaceful way to begin a Sunday morning.