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Banana Sour Cream Bread
I would have given 5 stars had this been called Banana Sour Cream Cake. It is far too rich (not to mention calories) to be called a bread. As promised it is indeed moist, maybe too much so as it tended to stick to my pans (all 4 of them). Then again, maybe that's because the recipe called for the pan to be buttered and my pans are Teflon coated. In any case, I think the combination of buttering the pan with the sugar/cinnamon layer created the sticking problem.
Also, because this called for 4 pans and I noted only 1 cup of walnuts, I opted to split the batter in half. To the first half I added the full 1 cup of walnuts and to the 2nd half, I added a cup of semi-sweet chocolate chips. (One of my guests is allergic to nuts).
The flavor was quite good, particularly the one with the chocolate.
3 users found this review helpful
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Reviewed On:
Oct. 7, 2011
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