Banana Sour Cream Bread
I did not read any other reviews prior to making this Banana Sour Cream Bread or prior to writing this review.
I only utilized 5 bananas as that is what I had on hand, and that was perfectly appropriate. I used real vanilla extract with the actual vanilla beans in it, which gives the bread tiny bits of crunch (much like poppy seeds). I did use walnuts. I did not have 7 x 3 bread pans, so I used Wilton Professional 9 x 5 pans. I did have to bake the loaves for approximately 40 minutes longer (nearly 1.75 hourS) to get them to come out appropriately at the same temperature setting. I should have turned up the heat.
Regardless, the bread was absolutely wonderful, moist, tasty and I will make it again, likely in 9 x 5 loaves. I took it to a potluck, and it was a hit. The recipe makes a large volume of bread (Two huge, very full 9 x 5 loaves).
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Nov. 27, 2013