Sour Cream Banana Bread
Black bananas and sour cream. It’s a cake, not bread.
Timing note: 60 min
Sour Cream Banana Bread
Black bananas and sour cream. It’s a cake, not bread.
Timing note: 60 min
The Key Move
Good banana bread requires bananas that look garbage-ready. We want black skins. That means the starch has converted to fructose (sugar). We use Sour Cream (acid) to tenderize the gluten and activate the baking soda. Oil makes it moist; but
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The Setup
- Blender
- Cutting Board
- Chef's Knife
- Whisk
The Mise en Place
4Your prep station before cooking begins
Bread is dense/gummy at the bottom.
You overmixed the batter, or the bananas were too large (too much liquid).
Burnt outside, raw middle.
Cover loosely with foil for the last 20 minutes of baking.
The Method
MASH
MASH bananas (3 each) with a fork. Leave some chunks. Texture: Like chunky baby food, not a puree.
WHISK
Whisk butter (½ cups), sugar, eggs, and vanilla. Stir in sour cream (½ cups).
FOLD
Fold in dry ingredients. Pitfall: Do not overmix. If you develop gluten here, you get a rubbery loaf. Stop when you see the last streak of flour.
BAKE
BAKE at 350°F (175°C) for 60 minutes.
The "Crack Test." The top should split down the middle. A toothpick inserted should come out clean, but moist.
The "Crack Test." The top should split down the middle. A toothpick inserted should come out clean, but moist.
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