Pineapple Banana & Sour Cream Upside Down Loaf

Ingredients

For the pineapple base
3 slices canned or fresh pineapple [I used canned]
5 tablespoons sugar
Few raisins [or nuts of your choice]
1 egg at room temperature
3 tablespoons light sour cream
3 tablespoons canola oil or melted butter
3 cups long bananas, mashed [about ¾]
1/2 cup dark brown sugar [or adjust to taste]
1/2 cup chopped walnuts [optional]
1 teaspoon vanilla essence
1 teaspoon pineapple essence[optional]
1/4 teaspoon baking soda

Preparation

1
Melt the 4 tbsp of sugar in a small sauce pan over low heat, stirring constantly.
2
Once the sugar has melted, immediately pour it in a greased 4″X8″ loaf tin.Arrange the pineapple slices and the raisins or nuts [if using] in the empty spaces.Do all this really fast because the melted sugar hardens quickly.Set aside the tin.
3
Preheat the oven to 350°F /175°C.
4
In a big bowl mix butter/oil and sour cream with mashed bananas with a spatula.
5
Next,mix in the brown sugar,egg,vanilla & pineapple essence.Sprinkle the baking soda, baking powder and salt over the mixture and mix in.
6
Add the flour immediately and fold gently.Add the chopped walnuts and fold them into the batter.
7
Pour mixture over the inch loaf pan lined with pineapple & raisins.
8
Bake for 45-60 minutes till a skewer comes out clean.Mine was done in 47 minutes.
9
Let the bread cool in the tin for 5-8 minutes.Thereafter, transfer to a rack and let it cook.
10
Once cooled, slice and serve with honey or pineapple preserve.
11
Notes:
12
Since everybody’s oven settings are different, the baking time will vary.Take care not to over bake else the bread will become dry.

 



Yield:

4

Added:

Monday, September 13, 2010 - 11:29pm

Creator:

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