Banana Sour Cream Bread
A nice, moist banana bread. I use this recipe if I have lots of overripe bananas.
A nice, moist banana bread. I use this recipe if I have lots of overripe bananas.
- Carbohydrate 270.896517585194 g
- Cholesterol 884.634375 mg
- Fat 82.44604375 g
- Fiber 10.8956000407934 g
- Protein 56.01628125 g
- Saturated Fat 31.7792625 g
- Serving Size 1 1 loave (593g)
- Sodium 1465.814 mg
- Sugar 260.000917544401 g
- Trans Fat 7.46175325 g
- Calories 2018 calories
Step-by-step
- Preheat oven to 300?. Grease 4 loaf pans & dust lightly with a cinnamon & sugar mixture.
- Cream butter & sugar. Mix in eggs, mashed bananas, sour cream, vanilla & cinnamon. Add salt, baking soda & flour & mix well. Stir in nuts. Divide into prepared pans. Bake for 1 hour or until toothpick comes out clean.
Standard quick breads rely solely on milk or buttermilk for liquid, but incorporating a heavy dairy product introduces extra fat that changes the crumb structure entirely. Utilizing overripe fruit ensures maximum natural sweetness without requiring refined syrups. Softened butter must be thoroughly creamed with sugar to trap air pockets before adding the wet ingredients.
- Substitute plain whole milk yogurt at a one-to-one ratio if sour cream is unavailable.
- Bake at 300 degrees Fahrenheit to prevent the heavy sugar content from scorching before the center sets.
- Test doneness at the one-hour mark by inserting a wooden toothpick into the thickest part of the loaf.
- Wrap cooled loaves tightly in plastic wrap to maintain internal moisture over three days of storage.
Sliced day-old bread gains new texture when pan-fried in butter over medium heat until golden brown. Leftovers can also be cubed and dried in a low oven to create sweet bread puddings.
