Sour Cream Banana Nut Bread

Sour Cream Banana Nut Bread

There are few foods more comforting and satisfying than banana bread. My earliest recipe was inspired by the one on the Crisco Oil website. That recipe uses Crisco oil, but over the years and many adaptations later, I've managed to come up with one that is diabetic-friendly. 'Is bedder wid budder!' my nephew would say which is true in this case, so that was a major shift. White sugar was replaced with coconut sugar which has a much lower GI (Glycemic Index). 

The Glycemic Index (GI) is a relative ranking of carbohydrate in foods according to how they affect blood glucose levels. GI of white sugar is 68 (medium) compared to 35 for coconut sugar (low) making the latter diabetic-friendly.

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Ingredients

Dry Ingredients
3 cups all-purpose flour
1 tsp. baking soda
1/2 tsp. baking powder
1 tsp. cinnamon powder
1 tsp. salt
2 Tbsp. unsweetened cocoa
1/2 cup slivered almonds or walnuts

Wet Ingredients
1/2 cup sour cream
3 eggs
4 ripe bananas or 4 (4 oz.) Gerber 2nd Foods Banana Baby Food
1-1/2 cups coconut sugar
1 tsp. pure vanilla extract
1 stick unsalted butter, melted
1 (4 oz.) tub unsweetened apple sauce

Directions

1. Preheat oven to 350°F and grease a 9"x5" bread pan with cooking spray sprinkled with sugar.
2. Sift all dry ingredients (except nuts) together, drop nuts into sifted ingredients and disperse evenly throughout so that nuts are coated well.
3. Whip all wet ingredients together and fold wet ingredients into dry ingredients just until combined.
4. Pour into bread pan and bake at 350°F for 50-60 minutes until toothpick inserted in center comes out clean.

Allow bread to rest for 1/2 hour at room temperature before slicing.