It’s just different in a way you may find worth trying and may like once you try it. It’s my favorite version and might become yours.
So how is it different? Well, it has sour cream – just enough to give it a nice crust and texture. The banana mash is a little rougher than usual so you can taste small chunks of the banana in the bread. And it’s made spicier by, what else? Spices. Pumpkin pie spice to be exact which has just a little more complexity than the usual cinnamon. And finally, the zest of two lemons which makes the final product reminiscent of those Brach’s lemon drops you used to find in your lunch box back in the day.
The prep is as simple as banana bread always is, the only difference being lots of lemon zest like this:
- ½ cup butter (1 stick)
- 1 cup sugar
- 1 large egg plus 1 egg yolk
- ⅓ cup sour cream
- 1 tsp. vanilla
- zest of 2 lemons
- 2 overripe medium bananas, mashed
- 1 cup all-purpose flour
- ¾ tsp. baking soda
- ¼ tsp. salt
- ½ tsp. nutmeg
- ¼ tsp. pumpkin pie spice (or cinnamon)
- ⅔rds cup toasted coarsely chopped pecans (or walnuts)
- Preheat oven to 350 degrees. Grease and flour two small loaf pans and set aside.
- Cream the sugar and butter. Then add the sour cream, eggs, lemon rind and vanilla and beat till smooth. (these may be added separately or mixed together & poured into the butter/sugar mixture).
- Mash the bananas and stir into the batter.
- Whisk together the flour, salt, baking soda and spices and stir in. Don't overwork this or the loaf will develop gluten & be tough.
- Finally,add the toasted nuts.
- Spoon into a loaf pan or muffin tin & bake until a toothpick comes out clean..
This recipe yields a very moist cake, so if you use a loaf pan don’t use a large one. Two smaller ones are better. Or you can fill a large loaf pan ⅔rds of the way and use the rest of the batter for muffins.
The moistness and wonderful crust is shown off to perfection in a muffin tin (because of course you get lots more crust).
Try with lemon or coconut cream cheese spread.