Sour Cream Banana Bread
Black bananas and sour cream. It’s a cake, not bread.
Timing: 60 min
Sour Cream Banana Bread
Black bananas and sour cream. It’s a cake, not bread.
Timing: 60 min
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; butter makes it flavorful. We use butter.
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The Setup
- Blender
- Cutting Board
- Chef's Knife
- Whisk
The Mise en Place
4Your prep station before cooking begins
Fruit (0/1)
Dairy (0/2)
Optional (0/1)
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.
Chef's Notes
Mash bananas well with a fork for a smoother texture and more even distribution.
Don't overmix the batter after adding flour; this can lead to a tough loaf.
Serve warm slices with a dollop of extra sour cream or a drizzle of honey.
Fold in 1/2 cup of chocolate chips or chopped walnuts for added flavor and texture.
The Method
MASH
MASH bananas (3 each) with a fork. Leave some chunks. Texture: Like chunky baby food, not a puree.
Bananas are mashed with some chunks remaining.
WHISK
Whisk butter (½ cups), sugar, eggs, and vanilla. Stir in sour cream (½ cups).
Wet mix is smooth and combined.
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.
Batter is just combined; last streak of flour visible.
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.
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