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Banana Sour Cream Bread

Reviewed: Mar. 27, 2013
I looked at the top of my microwave... 6 bananas then I looked in my fridge, 2 tubs of sour cream. I had to use this stuff up, pronto! So, with a bit of searching, I found this recipe. I'll admit, I was thinking "300? That's odd; I usually bake these at 350", but I went ahead. I followed the recipe exactly and popped it in the over for 300. The aroma filled my house quickly and it smelled SO good! After an hour, I opened my oven to find..... a big wet mess. I left it for an additional 15 minutes. Again, a big wet mess. So! I cranked the oven to 350 and covered the breads with aluminum foil to try to minimize burning the tops. Worked great! After 15-25 mins amazing, moist banana bread! But - the texture does remind me more of a cake than a bread and it is very sweet!
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