If you have sour cream -- you MUST make these banana muffins
This week, I tried a slightly-modified sour cream banana bread recipe -- as Sour Cream Banana Bread AND Muffins. SO. GOOD. If you have been picking yourself up sale bananas and sour cream lately, you have to try this!
Sour Cream Banana Bread and Muffins
Ingredients
scant ¼ C white sugar
1 teaspoon cinnamon
½ cup butter
1 cup white sugar
2 eggs
4 very ripe bananas, mashed
1 (16 ounce) container sour cream
1 + a heaping ¼ teaspoons vanilla extract
1 + a heaping ¼ teaspoons ground cinnamon
heaping ¼ teaspoon salt
2 teaspoons baking soda
3 cups all-purpose flour
1 cup chopped walnuts (optional)
Chocolate chips (optional)
Directions
1. Preheat oven to 325 degrees. Grease 2 loaf pans. In a small bowl, stir together scant ¼ cup white sugar and 1 teaspoon cinnamon. Dust pans lightly with cinnamon and sugar mixture, save the rest to sprinkle on top.
2. In a large bowl, cream butter and sugar. Mix in eggs, mashed bananas, sour cream, vanilla, and cinnamon. Mix in salt, baking soda, and flour. Stir in nuts and/or chocolate chips (if using). Divide into prepared pans. Sprinkle leftover cinnamon sugar on top.
3. Bake loaf for 1 hour or until a toothpick inserted in center comes out clean. If making muffins, bake for 25 minutes or until toothpick comes out clean.
This made one small loaf pan and 18 muffins. I added chocolate chips to the muffins and cooked them separately. This is about ⅔ of the recipe cooked at a slightly higher temperature and with half the proportional sugar. (It was still plenty sweet and you could probably cut it a bit more with no problems.)
Note: This is something you could probably freeze some sour cream for later, too. Frozen sour cream is fine, except the texture is off (it gets cottage cheese-y). If you're going to use it to blend into recipes, that shouldn't matter so much, but you probably wouldn't want to use it as a condiment.
Thanks for the recipe! I read about it in your earlier post, and I also made one loaf and some muffins today. It is funny because I modified the recipe too, to fit what we had and what we like. It was pretty different than the way you modified it, but it was still wonderful. I guess when you throw a pile of sugar, sour cream, and bananas together, it is hard to go wrong. =)
How did you change it around? I just ate too much of this...
I am seriously kitchen challenged. Could you post a roast recipe? I'd like to get that roast at Jewel, but need help in preparing it. Don't laugh at me, please. Is it really as easy as putting it in a crock pot. I already have potatoes, carrots and celery on hand. Thanks!!
Meghan -- do you have a crockpot? If so it's super easy -- I just made a recipe up that I usually use, but kathkeane just posted one on Couponers Wanted: "I ask the butcher to cut the roast into 2. I place one in a crock pot on high with two packets of lipton onion soup mix. I add water to about 3 inches from the top. I cook on high for about 8 hours. Simple and yummy."
That's about as easy as you can get! Me, I usually do something like this -- you'll need a bigger crockpot for it because these are big roasts:
Cut several medium potatoes into big chunks, put in bottom of crockpot. Cut three or so medium onions into big chunks, put those in there too. Put roast in. Chop some carrots or use baby carrots, put around sides, and also add 8oz mushrooms around to fill in. Drizzle a bit of olive oil all over the roast, then shake on a bunch of Soy Vay or other thick teriyaki sauce (the thick sauce for marinating, not the thin watery one). Add some black pepper and a bunch of minced garlic to the top of the roast. Cover and cook on low for 10 hours. You can also add a little red wine if you want, but can't really tell the difference.
Pot roasts are a little chewier cut, so the best way to cook them is for a long time on low, then they start falling apart and get really moist and tender.
And it's funny -- I am NOT a cook! I never learned how growing up, and still stick with what's simple. But couponing has actually made me more confident in just trying stuff and having fun messing with Internet recipes etc. I feel better making a mistake with a cheap roast or free sour cream :). And it's been VERY rare that something isn't actually edible.
I make mine pretty much like you do Rachel except instead of the Soy Vay I put 2 cans of condensed cream of mushroom soup over the top.
Very easy!!!
Check out the bananna crunch recipe on pillsbury.com - it was a bake off winner many years ago & it is awesome - it uses sour cream in the recipe.
THANK YOU!
Yum, I WILL make these!
Just made some with my son and they are delish! Used probably 1/3 C sugar total (my husband was just put on a restricted sugar diet, so I didn't sprinkle them with sugar either, but did put chocolate chips in some of them for my son and I) and they turned out great! Thanks for posting the recipe! Loved making $2.75 buying sour cream today, too! Your blog rocks!
Soo good!!! My kids love them. I love them too!