Pineapple Banana & Sour Cream Upside Down Loaf
By: Tanvi
Published: Monday, September 13, 2010 - 11:29pm

Ingredients




For the pineapple base
3 slices canned or fresh pineapple [I used canned]
5 tablespoons sugar
Few raisins [or nuts of your choice]
For the bread
1 1/2 cups all-purpose flour
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]
a pinch of salt
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.