Buttermilk, plain yogurt, whipping cream, sour cream and the like need to come in smaller quantities at the grocery store.
I do not know how many times I have skipped making a recipe because I did not want to have to buy a whole container of whipping cream to use a mere tablespoon, stress for the next week about how I should use the remaining ~1.94 cups of whipping cream, and then throw the rest of it out 8 days later. I was very happy when I learned the trick about adding lemon juice to regular milk to make buttermilk, but I have yet to find a way to avoid buying those other perishable dairy items.
So when I decided to bake treats to take in to work recently to celebrate my last week before moving on to another rotation internship, I gave in and purchased the smallest vat of light sour cream I could find. In an attempt to make a dent in the remaining sour cream, I revised my Yogurt Banana Bread recipe to include sour cream. I also reduced the amounts, used Truvia instead of sugar, and added some raspberries. I also had to experiment with the cooking time, since I used a mini loaf pan rather than my traditional 9″x9″ pan.
It turned out pretty delicious! The only sad thing is that the raspberries are so juicy that these mini loaves require refrigeration to prevent premature molding.
1 very ripe banana, mashed
1/2 tsp vanilla
3/8 c light sour cream
2 packets Truvia
2/3 c white whole wheat flour
1/3 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/2 c fresh raspberries
Servings: 4 mini loaves
Heat oven to 325oF. Sift together flour, baking powder, baking soda, and salt in a small bowl. In a medium-sized bowl, combine the mashed banana, vanilla, egg, sour cream, and Truvia and stir well. Fold the dry ingredients into the wet ingredients. Gently fold in the raspberries, then spoon evenly into four tins of a mini loaf pan. Bake for 18-22 minutes, or until lightly golden brown and a toothpick inserted in the center comes out cleanly. Enjoy!