Fluffy and Moist Sour Cream Banana Bread (Whole Wheat option)

This morning, I volunteered for the "Breakfast for Learning Program" at my older kiddies' elementary school.   Through generous donations from the community, school and the Parent Advisory Committee (PAC), our children's school can offer a simple breakfast for those who come to school hungry.  The PAC helps purchase and provide juice, milk, yogurt, cereal bars, cinnamon buns and muffins.  Depending on the volunteer, someone can make pancakes or waffles for a hot breakfast!  

  

Since this was my first gig for the year, I simply set out the usual milk, fruit, juice and store bought bran muffins.  To test the waters, I also brought a batch of my sour cream whole wheat banana bread.  I made them into mini muffins, mini loaves and a big loaf.  I was OVERWHELMED by the response!  When I ran out of mini muffins, I cut up the last loaf and it was GONE IN SECONDS.  Wow.  

This is another one of those recipes that I have been using for over 10 years.  Great for gift-giving and Christmas.  I think the secret is the moistness and fluffiness from the sour cream. 

What can a creative mom do to get school kids try whole wheat banana bread?  For marketing purposes, I added some chocolate chip garnish, so they can try my home baked goodies.  And sprinkled a wee bit of cinnamon sugar on top... I got rave reviews!!!  No one noticed that I used half whole wheat flour in the recipe.  

Fluffy and Moist Sour Cream Banana Bread

makes 4- 7"x3" loaf pans

3/4 cup butter (I used non-hydrogenated soft margarine)
3 cups white sugar (I decreased to 2 1/2 cups)
3 eggs
6 very ripe bananas, mashed (I used 5 large ripe bananas)
1 (16 ounce/2 cup) container sour cream (I have used light sour cream, plain yogurt and combination of both)
2 tsp vanilla extract
2 tsp cinnamon
1/2 tsp salt
3 tsp baking soda
4 1/2 cups all-purpose flour (2 cups whole wheat flour + 2 1/2 cups all-purpose flour)
1 cup chopped walnuts, optional (I used chocolate chips in the batter + on top instead)

Preheat oven to 300F.  Grease four 7x3 inch loaf pans.

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 (or chocolate chips, if desired). Divide into prepared pans.

Bake for 1 hour, until a toothpick inserted in center comes out clean.

- Adapted from Allrecipes.com:  Sour Cream Banana Bread

Note:  I have baked this as mini muffins, muffins, mini loaves and in loaf pans.  It is a very flexible recipe that can handle substitutions and changes, if needed.  I have also baked this at 350F for mini muffins and mini loaves.  Please check the times accordingly so you don't overbake!  

Mini muffins made without any nuts or chocolate chips. 

I had to promise the school kids that I will bring more next time!  I couldn't cut my last loaf fast enough for them!  That is the biggest form of flattery for this mom!  They really made my day.

Have a wonderful day!

Enjoy!

Pin It

UBC Ponderosa Cake (Banana Chocolate Chip Coffee Cake)

UBC is short for University of British Columbia, my alma mater.  UBC Food Services named this yummy banana chocolate chip coffee cake after the Ponderosa Cafeteria on campus.  It is wonderful with coffee, tea or a glass of cold milk.  

Making this cake brings back fond memories of my undergraduate days.  At UBC, I received my Bachelor of Science degree in Medical Laboratory Science (BMLSc) from the Department of Pathology, Faculty of Medicine.  I figure this entry will give my children an insight of my time at university.

I learned much of my ability to analyze, troubleshoot and solve problems during my last two years of BMLSc.  I am so grateful for that.  After taking intensive organic chemistry, inorganic chemistry, toxicology, histology, photo-microscopy and other laboratory related courses, I am thankful for these skills.  I can't believe I even defended my undergraduate thesis in front of a panel of professors! Back then, I never realized that I was taught how to think and not memorize.  UBC helped shape my way of thinking at work and at home.  

Now, I am thankful that I can figure out how to tweak and create recipes, fix leaky toilets and make "boo-boo's" feel better!  

 

This is a very easy sour cream banana cake.  There is a layer of brown sugar, cinnamon and chocolate chips in the middle and on top.  Normally, there should be double the amount of chocolate chips but this time I used half.  

 

After 45 minutes, it's done!  I wanted to use my new 7"x9" pyrex glass pan instead of an 8"x8".  This recipe can be easily doubled for a 9"x13" pan.  I normally double this and freeze it, but I only had 1/2 cup sour cream left.  I think plain or greek yogurt will work too.  

Wanna come over to my place for a cup of coffee? 

UBC Ponderosa Cake 

makes 1- 8"x8" cake

1/2 cup butter, softened

3/4 cup granulated sugar

1 egg

1/2 tsp vanilla

3/4 cup mashed bananas (approx. 2 bananas)

1 1/2 cups flour

1 tsp baking powder

1 tsp baking soda

1/2 cup sour cream (I used 7% light sour cream)

1/2 tsp cinnamon

1/4 cup brown sugar

3/4 cup chocolate chips (I used half) 

Cream butter and granulated sugar. Add egg, then vanilla and bananas. Combine flour, baking powder and baking soda. Add to banana mixture alternately with sour cream. 

Pour half of batter into greased 8" square pan. Mix cinnamon and brown sugar together. Sprinkle half on top of batter, then half of chocolate chips. Repeat layers. 

Bake at 350 degrees F for 40-45 minutes or until cake tester in middle comes out clean.

- Adapted from AdrienLiem.ca: UBC Ponderosa Cake

The kiddies (and hubby) enjoyed this for breakfast this morning!  I started my day with yummy bowl of steel cut oatmeal instead. 

Have a wonderful day!

Enjoy!

Pin It

Cherry Sour Cream Coffee Cake

My firstborn turned 8 yesterday and we had a very nice and quiet family birthday celebration.  It was -26C!  Brrrr.... not as cold as the day he was born: it was -38C!  It was the first week back to school after the holidays.  We resumed our normal hectic schedule filled with field trips and extracurricular activities for our three children.  

By the end of the week, I just did not have the energy to throw a birthday party filled with cupcakes and a bunch of active 8 year olds.  Instead, I decided to throw his "official" party with friends at a later date, preferably 1 month after Christmas!  In the meantime, I baked a lovely warm, comforting Cherry Sour Cream Coffee cake for a very cold winter's day. Instead of frosting, I thought a buttery, sweet, crunchy streusel topping would be just as good.  

OK, it was not a classic child's birthday cake.  Surprisingly, the children ate more of pieces of this cake than any of my other ones with frosting!  Another bonus, it was easy to make with simple ingredients.

Once cut, the children went crazy over the cherry filling.  The wonderful thing with this recipe is that you can use your favourite flavour pie filling instead.  Canned or homemade.  For simplicity, I used canned.  With cherry pie filling, I put 1 tsp almond extract in the cake for a "cherry almond" flavour combination.  For apple pie filling, the cake would be wonderful with vanilla extract and cinnamon in the batter and/or in the streusel topping.  I would also like to try bumbleberry and blueberry pie fillings too.  

Cherry Sour Cream Coffee Cake

Coffee Cake:

1 cup sugar

3/4 cup butter, softened (I used soft non-hydrogenated canola oil margarine)

1 cup sour cream (I used 7% light sour cream)

3 eggs

1 tsp almond or vanilla extract

3 cups all-purpose flour

2 tsp baking powder

1 tsp salt

1 (21 oz) can cherry pie filling, or your favourite flavour of canned or homemade pie filling

Streusel Topping:

1/4 cup brown sugar

1/4 cup all-purpose flour

1/4 cup butter

1/4 chopped pecans (I omitted, possible nut allergy)

1 tsp cinnamon (I forgot!)

Heat oven to 325°F. Combine 1 cup sugar and 3/4 cup softened butter in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add eggs and vanilla; continue beating until well mixed. In a separate bowl, mix flour, baking powder, baking soda and salt together.  Reduce speed to low. Alternate adding sour cream and dry ingredients. Beat until well mixed.

Spread half of batter into greased and floured 13x9-inch baking pan. Spoon cherry pie filling over batter. Spoon remaining batter over pie filling; spread carefully. 

Stir together 1/4 cup flour, 1/4 cup brown sugar, pecans and cinnamon in medium bowl. Cut in 1/4 cup butter until mixture resembles coarse crumbs. Sprinkle crumb mixture over batter. Bake for 45-50 minutes until toothpick inserted in center comes out clean and topping is dark golden brown.

Adapted from Land O'Lakes:  Cherry Coffee Cake

Even better with a whipped cream topping!  The birthday boy enjoyed THREE pieces!

Enjoy!

Pin It