You could fold a cup or so of raisins, diced apples, or chocolate chips into the batter before baking if you wanted to! This loaf is very moist, so I’d wrap leftovers in plastic wrap or foil and store leftovers in the refrigerator. I also like to cut a ripe banana in half and lay it across the top of the batter just before it goes into the oven to bake. After baking dozens of loaves, I have found that mashing all but one of the ripe bananas and cutting that one into small dice gives the bread texture. Although traditional banana bread is inherently moist, to begin with, adding sour cream just brought it up a notch. Finally, fold in the sour cream, walnuts and bananas. Grease the parchment paper with cooking spray. Combine the flour, baking soda and salt, stir into the butter mixture until smooth. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter, about 5 minutes, scraping down the sides as needed. In a small bowl, toss together the pecans, brown sugar and cinnamon. It seemed that everyone was making some variation of banana bread, and I found myself getting drawn into the banana bread addiction, and I made a few loaves myself.Īlthough I already have some great recipes for banana bread posted on my blog, one recipe I made during quarantine that was an absolute winner was this one that includes sour cream. Line a 9-inch loaf pan with parchment paper leaving an overhang on the two longer sides. Sift together the cake flour, baking powder, baking soda and salt into a medium bowl. I can honestly say I have never seen so many different recipes for banana bread in just a few short months. Make the batter: Mash the bananas in the bottom of a large bowl, enough for 1 ¼ cups. Browsing the internet, it seemed everyone was into sourdough starters, baking loaves of sourdough bread, and making banana bread. The Covid 19 Pandemic has had many folks in their kitchens baking up a storm, trying to keep busy, especially while we were locked down.
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