Recipe: Perfect Sour cream banana bread

Sour cream banana bread. Sour cream gives a tangy twist to this otherwise traditional banana bread recipe. I know, you're probably thinking, 'Oh no! Another banana bread recipe!' But this one is a little different: the sour cream makes this one so moist it melts in your mouth.

Sour cream banana bread One of those recipes on the internet that is actually AMAZING. I used brown sugar for a heavier bread. I also took some hints from below, such as using. You can have Sour cream banana bread using 10 ingredients and 6 steps. Here is how you achieve it.

Ingredients of Sour cream banana bread

  1. You need of butter) butter softenened.
  2. Prepare of sugar.
  3. It's of eggs beaten.
  4. You need of flour.
  5. It's of baking soda.
  6. It's of salt.
  7. You need of mashed bananas about 3.
  8. You need of sour cream.
  9. You need of vanilla.
  10. Prepare of walnuts chopped (optional).

Sour Cream Banana Bread at its best? And have you thought about making your own and serving it on an Epic Silver Dollar Pancake Board? The kitchen is quiet as I pull from the oven several loaves of the BEST Sour Cream Banana Bread recipe! Dinner dishes are done, everyone is scattered, the.

Sour cream banana bread step by step

  1. Preheat oven to 350 degrees. Grease and flour one 9-inch loaf pan (or 3 small ones). Pan should be 3/4 full of batter..
  2. In a large bowl, cream the butter with sugar until light and fluffy. Add the eggs and mix well..
  3. Whisk together the flour, baking soda, and salt; combine with the butter mixture..
  4. Add the sour cream, bananas, and vanilla; stir well..
  5. Pour into prepared pans and bake for 50-55 minutes..
  6. Cool for 10 minutes and then turn the loaf out onto a rack..

Sour Cream Banana Bread is the best ever melt-in-your-mouth, moist banana bread! Flavorful, easy no-mixer quick bread made with ripe bananas and Sour cream banana bread. Quick breads are great recipes during the busy holiday season. They are made with pantry ingredients on hand, no. I like to use yogurt as much as possible when I'm baking.

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