Try this Banana Bread recipe, or contribute your own.
- Carbohydrate 623.011760746096 g
- Cholesterol 1081.36333338358 mg
- Fat 404.532016688887 g
- Fiber 13.5176669222868 g
- Protein 77.6387900621481 g
- Saturated Fat 253.613579344299 g
- Serving Size 1 1 recipe (2078g)
- Sodium 64869.4191684684 mg
- Sugar 609.49409382381 g
- Trans Fat 29.1038900028654 g
- Calories 6398 calories
Step-by-step
- Preheat oven to 350°.
- Grease and flour two 9x5 loaf dishes.
- Whisk flour, sugars, soda, salt and baking powder in large bowl.
- In a separate large bowl, mash bananas.
- Add sour cream, butter, vanilla, and eggs to the bananas. Whisk until well blended.
- Gently fold the bananas into the flour just until all flour has been incorporated.
- Pour into prepared dishes and bake for about one hour.
- Check after an hour with a toothpick and if still gooey then add 5 minutes, checking each time to see if the bread is done.
- When ready, the loaves will be a dark, golden brown.
Standard baking instructions frequently misrepresent how long dense batters require to conduct heat through a heavy pan, often leaving the center raw while the exterior darkens prematurely. Achieving reliable results demands scrutiny of both the mixing phase and the thermal progression inside the oven.
Controlling the Thermal Core
Setting the oven to 350 degrees Fahrenheit establishes the correct baseline heat for standard 9x5 loaf dishes, but metal thickness dictates actual absorption rates. Checking doneness precisely at the one-hour mark using a wooden toothpick prevents over-baking, while extending the bake time in increments of five minutes accounts for oven hot spots. The final loaf should achieve a dark golden brown exterior crust before removal.
Managing Gluten Development
Over-mixing creates rubbery textures by excessively developing gluten strands within the four cups of all-purpose flour. Folding the wet banana and sour cream mixture into the dry ingredients gently until just incorporated preserves the tender crumb structure required for high-fat pastry items. Butter must be cooled completely prior to incorporating the four eggs to prevent premature coagulation of the proteins.
