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Banana Sour Cream Bread

Reviewed: Feb. 25, 2014
This banana bread is fantastic! Not too sweet and very moist. My family loves it. I cut the recipe in half and made muffins; it was the perfect amount of batter for 12 muffins, filling the cups almost to the top. I baked them at 300 for 30 minutes but I think taking them out at 28 minutes would have been better as they were a little too brown. I changed it a bit since I don't always like to use butter in these kinds of breads. I replaced the butter with applesauce and Stonyfield's low fat french vanilla yogurt in place of the sour cream. Even though I used french vanilla yogurt I still added vanilla. I added about 1/2 tsp nutmeg too. I didn't dust the cups with sugar and cinnamon, I just didn't think it was necessary and I'm glad I didn't. I think it would have been too sweet. I used 3 bananas but I think adding another would be even better.
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