Sour Cream Banana Bread is a sweet, moist food with a crispy crust and a tender sliver. Spread with butter or sliced and eaten as i, banana dough is a happy and luscious speedy dough that my entire genealogy loves.
I baked this recipe as muffins the first time I shaped it and we liked them so much that the muffins disappeared in 24 hours. My youngest entreat for more after his nap this afternoon and that was all the apology I needed to bake another batch.
This recipe comes together in just minutes. If you decide to stir muffins instead of a lump, it will be in and out of the oven in under 20 hours. A loaf takes only under an hour.
Slathered with butter and still warm from the oven, this was a luscious treat that completely and totally ruined my lust for dinner. I have no complaining about that. Nothing at all.
Banana Bread with Sour Cream
Sour cream is the secret to a moist and affectionate banana eat. The sour ointment adds flavor and moisture obstructing the bread or muffins from getting too cool, tough or crumbly on the inside.
Got too ripe bananas? This recipe are more yummy path to use up those bananas that are going chocolate-brown. The high-pitched carbohydrate content and moisture of unusually ripe bananas will perform your bread sweetened and full of banana flavor.
If you have more than a few bananas lying around you need to use, go ahead and make a duo cakes of this bread at ones( or a few quantities of muffins ). It freezes well and no one ever regretted having additional banana bread around!
The crust of this food is just slightly crispy and the oppose between the crispy crust and tender chew of the inside is heavenly.
Easy Banana Bread
As far as bread recipes go, you can’t get much simpler than banana bread!
All of the ingredients are mixed together in only one container realizing clean-up a breeze. You’ll invest less occasion cleaning up and more age enjoying slice after slice of freshly broiled banana food warm from the oven. That sounds like a prevail to me!
I use a hand mixer to beat ingredients together but you could certainly also use a stand mixer or desegregate the ingredients well by hand. Just make sure the butter, sugar and eggs are well creamed together.
Another thing I love about this recipe is that it’s sweet but not TOO sugared. So you can act it as an easy after-dinner dessert and then again for breakfast the next morning.
Making this recipe as muffins means you can grab one with no fuss for a quick on-the-go breakfast on busy mornings. I likewise cherish a satisfactory slice of gently toasted banana eat so you really can’t go wrong any lane you make it.
In the affair you somehow manage to not eat the entire cake of Sour Cream Banana Bread in one or two days, the leftovers make amazing Banana Bread French Toast.
Gluten Free Banana Bread
I’ve fixed both the gluten free and regular versions of this banana dough recipe with turned ointment. I get excellent results with both editions each and every time.
Everyone I’ve sufficed this too has enjoyed the gluten free form which squanders unpolished rice flour, tapioca starch and potato starch rather than traditional flour. If you don’t have these ingredients on hand or don’t want to do your meat gluten free you can easily replace those ingredients for all-purpose flour.
However you make this easy Sour Cream Banana Bread I know you’re is under an obligation to love it as much as I do!
Irish Raisin Soda Breadand Chocolate Chip Pumpkin Bread are other prodigious quick foods my family get utterly wild for. A cake of quick bread or quantity of muffins is appropriate any epoch and anytime of year.
Looking for more yummy bread, desserts, and baked goods that just happen to be gluten free? Check out Gluten Free Dessert Recipes on this website!
Easy Banana Bread Recipe
Preheat the oven to 350 magnitudes. Thinly grease a 8 1/2 ” x 4 1/2 ” loaf pan or 12 -1 8 muffin cups.
Combine the butter and sugar in a mixing bowl and pulsate with a mixer until smooth. Supplement the vanilla and eggs and thump again until smooth.
Slowly contribute the cool parts, pulsating only until combined.
Stir in the bananas and sour cream and pummel merely until combined.
Pour into the prepared pans or muffin tins.
Bake the muffins for 18 -2 0 minutes and broil a full width cake for 55 -6 0 minutes, until an inserted toothpick comes out with moist crumbs
Sour Cream Banana Bread traditional and gluten free recipes
Sour Cream Banana Bread is a sweet, moist eat with a snappy crust and public tenders crumb.
1/2 bowl butter( soothed) 1 goblet light brown sugar 1 teaspoon vanilla extract 2 eggs 1 cup unpolished rice flour* 1/2 bowl tapioca starch* 1/4 beaker potato starch* 1 teaspoon baking soda 1 teaspoon kosher salt 1/2 teaspoon field cinnamon 1/4 teaspoon ground nutmeg 4 medium bananas( very ripe, about 1 1/2 bowls mashed) 1/2 cup sour ointment* If you are not in need of a gluten free recipe( simply substitute a total of 1 1/2 goblets all purpose flour for the items observed with an *)
Preheat the oven to 350 severities. Thinly grease a 8 1/2 ” x 4 1/2 ” loaf pan or 12 -1 8 muffin bowls. Blend the butter and sugar in a mixing container and outdo with a mixer until smooth. Include the vanilla and eggs and beat again until smooth. Gradually include the cool parts, shaping merely until blended. Stimulate in the bananas and sour paste and lash just until combined. Pour into the prepared goes or muffin tins. Cook the muffins for 18 -2 0 minutes and roast a full sizing loaf for 55 -6 0 minutes, until an inserted toothpick comes out with moist slivers. Experience!
originally published 4/25/ 14 – recipe indicates updated 1/17/ 19
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