It's moist and tender. Full of all sorts of good things like carrots, zucchini, raisins, and walnuts. I like to eat mine with a generous layer of cream cheese frosting, enough frosting for each bite of cake. It's spiced with cinnamon and ginger, sweetened with brown sugar, and maple syrup. Some days I'll have a slice for breakfast, and others, I'll have a slice in the afternoon with tea. It satisfies the sweet craving but also feels healthy and substantial. You won't be disappointed.
The thing I love most about this loaf cake is that you can eat it for breakfast and no one will judge. This is perfect for me because I always struggle with finding things to eat for breakfast. If you are looking for other foods that double as dessert and also breakfast, pancakes, waffles, and muffins are all totally acceptable, even if you cover them in chocolate and raspberries, caramel, ice cream, and sprinkles, am I right?
SOUR CREAM BANANA BREAD RECIPE
makes one 9 inch loaf
1 1/2 cups all purpose flour
1/2 cup flax meal
1 tsp salt
1 1/2 tsp baking powder
1/2 cup white sugar
1/4 cup brown sugar
1 stick (8 tbsp) unsalted butter, room temperature
3 very ripe bananas
1/2 cup sour cream
1 tsp vanilla extract
Preheat oven to 350 ºF. Grease a 9x5 inch loaf pan.
In a large bowl, mix all the dry ingredients together.
In a separate bowl, cream the butter with a hand mixer (2 minutes). Next, add the eggs, then the banana, and mix well.
Mix wet ingredients into the dry. Do not over mix. Add in sour cream and vanilla. Stir lightly. Pour into loaf pan and bake for 50 minutes or until a toothpick inserted comes out clean.