Perfectly Moist Sour Cream Banana Bread The Happy Flammily Learn how to make the moistest, butteriest banana bread with sour cream and ripe bananas. this recipe is flexible, freezes well and makes two perfect loaves of banana heaven. Learn how to make the best banana bread with sour cream, a secret ingredient that makes it moist and tender. follow the easy steps and tips for a perfect loaf every time.
The Softest юааsourюаб юааcreamюаб юааbananaюаб юааbreadюаб Gemmaтащs Bigger Bolder Baking Directions. preheat oven to 350 degrees f (175 degrees c). grease a 5x9 inch loaf pan. mash 2 bananas in a bowl with a fork. place remaining 2 bananas in a separate bowl with 1 cup sugar and beat the bananas and sugar with an electric mixer until creamed and fluffy, 3 minutes. beat in melted butter, eggs, sour cream, and vanilla extract until. Directions. preheat oven to 350°. in a large bowl, cream butter and sugar. beat in eggs. add bananas, sour cream and vanilla. mix until blended. in a bowl, whisk flour, baking soda, baking powder, salt and, if desired, cinnamon; stir into banana mixture just until combined. transfer to a greased 9x5 in. loaf pan. In a mixing bowl, whisk together flour, baking soda, salt, and cinnamon. 2 ½ cups (300 g) all purpose flour 1 teaspoon baking soda 1 teaspoon fine sea salt ¼ teaspoon ground cinnamon. combine wet ingredients. in the same mixing bowl with the bananas, whisk in the sugar, oil, eggs, vanilla extract and sour cream. Preheat the oven to 350 degrees f. grease and flour a 9x5 inch loaf pan (or several mini loaf pans). in a large bowl, whisk together the sugar and oil. add the eggs, bananas, sour cream and vanilla; blend well. add the flour, baking soda and salt; stir just until dry ingredients are moistened. spread the batter evenly in the prepared pan.
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