Try this Sour Cream Banana Bread recipe, or contribute your own.
- Carbohydrate 241.121953336497 g
- Cholesterol 775.512500234722 mg
- Fat 288.689156753239 g
- Fiber 0.00883333333333333 g
- Protein 13.5456700029591 g
- Saturated Fat 182.694261721399 g
- Serving Size 1 1 loaf of bread (901g)
- Sodium 2254.28516724922 mg
- Sugar 241.113120003164 g
- Trans Fat 19.9784236725651 g
- Calories 3539 calories
Step-by-step
- Preheat your oven to 350 degrees. Spray a 9x5 loaf pan with non-stick baking spray and sprinkle 1 teaspoon sugar on it. Set the pan aside.
- Beat the butter until creamy. Add the sugar and beat again until light and fluffy.
- Add the eggs and vanilla and mix in.
- Stir together the flour, baking soda, and salt and slowly beat into the butter mixture.
- Stir in the banana and sour cream until completely incorporated.
- Spread the batter in the prepared pan and bake for 60-65 minutes, or until a toothpick comes out mostly clean. Let the bread cool in the pan for 10-15 minutes, then flip it out onto a cooling rack. Serve warm with butter, if desired. Store in a sealed container.
Replacing dairy sour cream with whole milk yogurt alters the crumb structure because yogurt introduces higher moisture content and less fat. Fat coats flour proteins to restrict gluten development, yielding a tender slice. Lower fat substitutions require reducing added liquids to prevent a dense, gummy center.
Standard aluminum loaf pans conduct heat quickly, which can overbake exterior edges before the middle sets. Glass or ceramic vessels insulate the batter longer, demanding an oven temperature drop of 25 degrees Fahrenheit to avoid burnt crusts. Lining the 9x5 pan with parchment paper prevents sticking when baking spray fails.
Incorporating air during the creaming stage dictates structural success or failure. Creaming softened butter with granulated sugar for a full four minutes incorporates micro-air pockets that expand under heat, partnering with baking soda to lift the heavy batter.
Cooling the baked loaf on a wire rack permits steam to escape evenly. Trapped vapor condenses against container walls during storage, softening the crust within forty-eight hours.
