We like it either way – fresh and warm, right from the oven and the next day, toasted and generously buttered. It’s not even close to a store-bought raisin bread, but much more flavorful.
If you like sour cream and ice cream, you are certainly going to love this. Good quality of the sour cream really matters. The sauce is great with almost any ice cream or fresh fruit.
What a wonderful way to get rid of these brown spotted bananas. And it’s a lot easier than baking banana bread and tastes superb. The recipe is coming from Alice Medrich’s “Pure Dessert”