Banana Bread Allrecipes Sour Cream
- July 16, 2022
The cinnamon sugar coating was a great touch and I also sprinkled it on top of the bread before baking.Made half the recipe, and used a long and deep loaf pan (from which you can get slices the size of Starbucks breads).of vanilla, didn't have sour cream, so I used about 6 ounces of nonfat yogurt, and lots of cinnamon and sugar on the bottom and top of the pan. .
Melt In Your Mouth Sour Cream Banana Bread • Love From The Oven
This post may contain affiliate links, read the disclosure policy .This recipe for moist banana bread with sour cream almost melts in your mouth.If you’re on the quest to find the most moist banana bread recipe, it’s time to call off the search.If you have ripe bananas sitting on your counter, this is the best way to put them to great use.This recipe is flexible, you can add walnuts, pecans or chocolate chips if you like.Some banana bread recipes have the tendency to dry out a few days after baking.Since I’ve made what feels like thousands of loaves over the years, I’ve discovered a few tips and tricks for making the very best moist banana bread every time:.They’ll be harder to mash and the bread won’t taste as good.They’ll be harder to mash and the bread won’t taste as good.For soft moist banana bread, mix the dry ingredients gently into the wet just until everything is combined.Unbelievably moist banana bread with sour cream makes a tempting breakfast, snack or party food.Standard size 8.5 x 4.5 inch loaf pans work best for this recipe! .
Janet's Rich Banana Bread Recipe
I put in some chocolate chips, but they ended up sinking to the bottom.I placed the bread upside down on a rack to cool and I reattached the bottom.chips were cool, they kind of served as glue to bond the bread back together. .
Sour Cream Banana Bread Recipe
I might talk to some others and see what I could do to tweak this recipe to try it again with better results, because it has a lot of potential.Also loved the idea of sugar & cinnamon sprinkled on top... great addition! .
Banana Bread with Sour Cream » Hummingbird High
Ultimately, I decided to include this recipe for banana bread with sour cream in my cookbook.Banana bread recipes WITHOUT sour cream have drier crumbs, and go stale much faster.But a banana bread recipe with lots of sour cream keeps moist and fresh for almost a FULL WEEK after baking.Sour cream adds a really subtle tang that is the secret je ne sais quoi to my banana bread recipe.All that extra sugar needs to be balanced out with something, otherwise we’ll end up with a banana bread that’s overly sweet and one note.In fact, if you’re using super ripe bananas, you don’t even need to mash them—the mixer does the job for you!My future mother-in-law recently sent me this article from The Kitchn that described how many folks were baking banana bread during these current critical times.The article speculated that folks were stocking up on bundles of bananas during their weekly or bi-weekly shopping trip, only to find that they had too much of the fruit leftover and over ripened.There are several ingredients in this recipe like the sour cream that keep the banana bread moist and flavorful.Be sure to checkout the FAQ section below for more instructions on how to store the banana bread long term!Brown sugar is one of the key ingredients to making this banana bread recipe extremely moist.If you use white sugar in this recipe, you’ll likely have a loaf that’s dense and flatter than mine.I’ve already talked at length as to why sour cream is important in this banana bread recipe.Substituting sour cream with yogurt in this recipe results in tangier banana bread.Like “leaving them on the counter for another day is a bad idea because it would attract too many fruit flies” ripe.Separating a bunch of bananas from their stem will help them ripen faster because doing so encourages the fruit to release ethylene gas.Placing all the individual bananas in a sealed paper bag will trap the ethylene gas, concentrating its quantity and increasing the fruit’s ripening process.But please note that you need to use a paper bag—a plastic bag will trap moisture and could potentially cause the fruit to mold.Warm temperatures can speed up the production of ethylene gas; I like to place the sealed bag near a “hot spot” in my kitchen (like on top of the fridge, or by the oven or range) and let it sit for a day or two.If all of the the above still sounds too slow for you, you can always try the popular Internet hack of baking the bananas in the oven to get them to ripen immediately.While it’s fine in a pinch, it’s not really the same thing as ripening the fruit—in fact, Food52 interviewed a scientist who explains why.When I want to use the frozen bananas in a recipe, I transfer them to the fridge, still in their bag, and thaw them overnight.Alternatively, if it’s a hot day, I thaw them on the counter at room temperature for a few hours on a plate.Banana bread recipes are made specifically for loaf pans to produce thick and dense loaves.Although it can be tempting to keep baking the bread until the skewer comes out clean, it’s easy to overbake it that way.Proceed with the recipe as directed, but add ½ cup (4 ounces or 113 grams) chocolate to the batter after adding the bananas.Sprinkle another ½ cup (4 ounces or 113 grams) of the chocolate over the batter, then bake as directed.Mix until the nuts are evenly distributed throughout the batter, then pour into the prepared pan and bake as directed.If using the banana slices, transfer the bread to the refrigerator and chill for an additional 2 more days.The aluminum foil will help prevent the banana bread from absorbing any weird flavors or smells in the freezer.To defrost, unwrap the layer of foil from the bread and place in the refrigerator to thaw overnight.But go the other way and use too much banana, your bread will take forever to bake or collapse in the center.The unpeeled bananas should feel soft to the touch and give easily when gently pressed.Set the bananas on a firm surface and use the twines of a fork to press down on the fruit until mashed.Specifically, my cookbook even gives you an exact range for Bake Time between 60 to 65 minutes.That being said, if you’re using extremely ripe bananas, you’ll likely need to bake it for 10 to 15 minutes longer than what’s listed in the recipe.Extremely ripe and previously frozen bananas contain more moisture and will need longer to cook in the oven.The best way to test for doneness is to use a wooden skewer and stick it in the direct center of the loaf.If you find that the skewer is plenty wet with batter but the top of the banana bread looks too browned to keep on baking, don’t panic!Use the video player below to watch my Instagram Story tutorial on how to make this banana bread with sour cream recipe!The circles underneath my bio indicate saved Instagram Story highlights depicting various recipes.Banana Bread with Sour Cream Recipe Author: Michelle Lopez yield: 1 9 x 5-inch loaf Prep Time: 10 mins Work Time: 15 mins Bake Time: 1 hr 5 from 40 votes PRINT Ingredients For the Banana Bread with Sour Cream Recipe 2 cups (9 ounces or 256 grams) all-purpose flour.½ cup (4 ounces or 113 grams) unsalted butter, at room temperature.1 cup tightly packed (7.5 ounces or 213 grams) light OR dark brown sugar.In the bowl of a stand mixer fitted with the paddle attachment , combine the butter and brown sugar.Beat on medium-high until light, fluffy, and doubled in volume, 3 to 5 minutes, using a rubber spatula to scrape down the bottom and sides of the bowl as necessary.Add the bananas a handful at a time and beat until broken into pieces and distributed evenly throughout the batter, about 1 minute.Scrape down the bottom and sides of the bowl once more, and beat on low for an additional 30 seconds.Use a sharp knife to slice an extra peeled banana (there's no need to weigh this one!).Bake for 60 to 65 minutes, or until a skewer inserted into the center of the banana bread comes out with few crumbs attached.Cool on Bake for 60 to 65 minutes, or until a skewer inserted into the center of the banana bread comes out with few crumbs attached.Over the past several years of running Hummingbird High, I kept a crucial aspect of my life hidden from my readers: I had a full-time, extremely demanding job in the tech world. .
Banana Banana Bread Recipe
Make sure to fold in the bananas and stir the wet and dry ingredients by hand and not mixer until JUST moistened.I also grease the pan and coat it with a brown sugar-cinnamon-flour mixture, and sprinkle some oats on top for presentation.I also accidentally UNDERBAKED this recipe yesterday and found that although the middle sunk, I stuck it back in the oven and baked it, checking it every 5 minutes for doneness. .
Sour Cream Banana Bread Recipe
Add a little texture and tang to your breakfast with this Sour Cream Banana Bread.The addition of sour cream in this recipe is pure genius for the most delicious, moist slice of banana bread!You may also like our Banana Cake recipe, topped with cream cheese frosting!This easy recipe uses ripe bananas and the addition of sour cream to add tang and moisture to a flavorful, bakery style bread.Perfect to store an extra loaf in the freezer for later, or share it immediately with family and friends.Use our tutorial on how to ripen bananas in 20 minutes, the same amount of time you need to soften your butter!Use our tutorial on how to ripen bananas in 20 minutes, the same amount of time you need to soften your butter!Eggs- 4 large eggs add a soft texture to this banana bread recipe.4 large eggs add a soft texture to this banana bread recipe.Make the Batter- Beat butter and sugar, add eggs, vanilla extract, and bananas.Sour cream can be substituted with full fat yogurt in banana bread.Avoid choosing a flavored or sweetened yogurt as it will affect the texture and taste of your bread.This Sour Cream Banana Bread recipe makes two loaves, which is great for my family.Take our favorite sour cream banana bread recipe and turn it into soft, moist muffins instead!Following our recipe, scoop batter into paper lined muffin tin, about 2/3 full. .
Ice Cream Bread Recipe
The trick to a bread with a tender crumb is to make sure the ice cream is melted and smooth before mixing it with the self-rising flour. .