This was most certainly an excellent and versatile banana bread recipe. I was rather skeptical about the sour cream at the beginning, but it made for a great balancer with the sweetness of the bread.
Personally, I did not need that many loaves of the bread (although the one I baked disappeared in about 10 minutes), so I decided to take the recipe and scale it to "8" (which would give me the batter for 1 loaf of bread versus 4).
*PLEASE NOTE: the scaler of the recipe does not accommodate for the sour cream, so for my recipe making 1 loaf of bread, I only had to use 4 oz of sour cream, rather than the full 16 oz (one container). I also used light sour cream to scale back some calories from the servings.
In addition, I added a little crust to the surface of the bread to make it slightly crunchy. Just sprinkle it on top of the batter once it is in the loaf pan. I based it off of the crust from the "Zucchini Bread IV" recipe, but modified for my portion size.
For the one loaf, it goes as follows:
- 1/8 cup brown sugar
- 1/8 cup all-purpose flour
- 1/4 tablespoon butter
- 1/4 teaspoon cinnamon
After about an hour, I'd also suggest melting a pat of butter and drizzling it on the top of the bread, just so the crust can glaze over just a bit.
Since I only had a 8.5" x 4.5" loaf pan available, I adjusted the cooking time to roughly 1 hour and 15 minutes (still at 300 degrees) and let the bread sit for 10 minutes before taking it out of the loaf pan.
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