This recipe for fluffy banana bread with sour cream almost melts in your mouth. This is definitely a banana bread that stands out from the crowd! Does the world need another banana bread recipe? I say yes. . .when it’s so delicious! If you’re looking for the wettest banana bread recipe, it’s time to cancel the search. This is by far the wettest, butteriest banana bread recipe I’ve tried. And believe me, I’ve made a LOT of banana bread over the years.
How ripe should bananas be used in banana bread?
Wait until they blacken, keep them dry and elevated to prevent mold, then place them in plastic bags and freeze them. Thaw them and use everything but the skin, including any liquid produced.
Unripe bananas consist mostly of starch which turns into sugar during the ripening process when the polysaccharides or starches break down, they essentially produce an inverted liquid sugar. The more there are, the sweeter your bread will be. However, be careful to avoid mold and actual rot, what you really want is very, very ripe fruit, while the texture may be undesirable, the taste will not.
Can you use bread flour for banana bread?
You can use bread flour if you have no choice and there’s some kind of banana cake emergency on hand, but I wouldn’t recommend it as a good choice of flour in this case.
Bread flour has a higher gluten content, which can give you the bigger holes (pits) you see in good breads. In a bread like banana bread, it would actually provide the chewy qualities you want in regular bread but not banana bread.
Banana bread is actually a cake. The expected structure for this is a fine crumb. For that, low-protein flours are your best bet. These would be all-purpose or baking flours; I’d point you to the pastry if you had both on hand. But I’d say it’s probably not something worth running to the store if you already have hotspots around the house.
Why is banana bread called banana bread and not banana cake?
Banana bread is a quick bread. Cake batter is often made by creaming butter and sugar together in a mixer. Creaming aerates the mixture, which helps the cake to rise and have a tender crumb. Quick breads can be made by combining the wet and dry ingredients separately, bringing them together in a bowl, dumping them into a pan and baking the bread. They’re quick, hence the name.
Truth be told, quick bread is cake. You can find plenty of recipes that begin with creaming butter and sugar, since it gives the best results. I’ve heard the name “Quick Bread” came about sometime in the early 1800s, when baking powder was invented and it just stuck. This is probably due to the fact that you can make savory quick breads, as well as sweet. Savory quick breads definitely aren’t cakes, despite having the exact same texture. I’m dreaming of a loaf of warm beer bread, studded with chopped caramelized onions and thyme. I think that would be tasty.
Easy Recipe For Banana Bread With Sour Cream:
1/3 cup butter softened 1 1/4 cups white sugar 2 eggs 4 large very ripe bananas mashed 1 cup sour cream 1 tsp vanilla extract 2 1/2 cups all purpose flour or white whole wheat 1 tsp cinnamon 2 tsp baking soda 1/2 tsp salt 1 cup walnuts chopped optional
Icing on banana bread? I’m sure there are no rules for or against sprinkling or spreading more sugar on a quick bread or sweet muffin. Considering the sugar content of most of these recipes, the frosting or icing browns the lily.
The photo from a site with a nice recipe shows the typical presentation of a quick bread: coated in a poured glaze and sprinkled with toasted nuts. Pretty is the word for company guests, where the bread is hopefully to be sliced and eaten in one seat. Why a ? Because packing up leftovers for later will turn the frosting into sugary sticky slime, perfect for a cloudy breakfast with coffee the next morning, reheated in the microwave and eaten with a fork away from public view. . Because, you know, it’s sticky now and a mess on a plate.
When I bake mini buns with a double recipe (twice the power with just one oven heat!), I plan to freeze them to enjoy later. I prefer to slice lightly frozen loaves because the denser cold gives me near perfect slices with very little crumbling. In short, I rarely freeze or ice my tea rolls. I might serve them to guests with a topping of softened cream cheese to spread as desired on a slice, maybe mixed with a little jam because, you know, a little browning brightens a day
How to make banana bread without baking soda?
You can still make wonderful banana bread even if your pantry is empty because baking soda isn’t necessary. Although baking powder is the best alternative to baking soda in banana bread, self-rising flour can work as a substitute if you want to make banana bread without any of these ingredients. Fewer Ingredients – Banana bread recipes that use baking soda also require an acidic component, such as sour cream or Greek yogurt, to properly trigger the rise. Because it uses fewer ingredients and takes less time to make than baking soda banana bread, this recipe is different.
Simple to prepare: Baking banana bread can be time consuming, although the end result is worth it. Both novice and experienced bakers will enjoy this easy recipe for Banana Bread with Baking Powder. Detailed Instructions – You will be guided through the process by my clear illustrations and detailed explanations. I’ve covered all the big and small aspects to help you troubleshoot any issues that may arise.
What are some banana bread recipes with margarine?
Margarine has been on the decline for a long time since we realized that trans fats, which are created when oil is whipped into a solid, were a much bigger health concern than the saturated fats found in butter. Which raises the question of why the preference for margarine over butter?
Banana bread recipes abound on the internet, many of them using butter or oil. Anyone can take a bread recipe calling for substitute butter and margarine directly without adjustment. I know I used to do this back when Oleo was the reigning queen of dairy and home baking, perhaps second only to canned shortening (another nasty trans fat that’s recently been revised). There are now revised margarine brands that no longer tout trans fats, making them the better option, but be sure to check the label for “suitable for baking.”
If you eat what you cook in moderation when it’s made with saturated fat…not too much, lots of vegetables for balance…butter is no longer a bad thing. Coconut oil, which is now my go-to for cooking oil, is also no longer the evil end of saturated fat wickedness. What cooks the heart in disease and raises triglycerides is sugar.
A roundabout course that ends now: I take interesting quick bread recipes and reduce the sugar by 50% because no one will miss it with the presence of mashed ripe banana. I use butter or coconut oil depending on what the recipe uses for fat. If the amount of fat is still an issue, 50% of any measure of oil can be replaced with plain applesauce. However, this last sub will distort the flavor and texture of the bread result. Reducing sugar can also “dry out” the dough because sugar functions like a liquid once dissolved, so increasing a liquid ingredient such as milk by an ounce or adding another egg will compensate for the drop in sugar.
Yes, I made it a bit more complicated than your question required, and yet it should open up that recipes, especially quick breads, can be, uh, changed without dramatic failure. This double chocolate banana bread recipe already has a reduced sugar measure compared to many other recipes and I promise you won’t miss it.