Pineapple Banana & Sour Cream Upside Down Loaf

Photo: Tanvi

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

Melt the 4 tbsp of sugar in a small sauce pan over low heat, stirring constantly.

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.

Preheat the oven to 350°F /175°C.

In a big bowl mix butter/oil and sour cream with mashed bananas with a spatula.

Next,mix in the brown sugar,egg,vanilla & pineapple essence.Sprinkle the baking soda, baking powder and salt over the mixture and mix in.

Add the flour immediately and fold gently.Add the chopped walnuts and fold them into the batter.

Pour mixture over the inch loaf pan lined with pineapple & raisins.

Bake for 45-60 minutes till a skewer comes out clean.Mine was done in 47 minutes.

Let the bread cool in the tin for 5-8 minutes.Thereafter, transfer to a rack and let it cook.

Once cooled, slice and serve with honey or pineapple preserve.

Notes:

Since everybody’s oven settings are different, the baking time will vary.Take care not to over bake else the bread will become dry.

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Tags:

Summer

indian spices

baking

healthy recipe

Yield:

Added:

Monday, September 13, 2010 - 11:29pm

Creator:

Tanvi

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