Banana Sour Cream Bread
This banana bread is the bomb! I have tried out 2 other mediocre recipes from this site (despite great reviews), but this one is def the best.
I made some changes: I baked the entire batter in one large bundt pan, adjusted the baking time to 165 Celsius and baked for 1 hour, then on 150 Celsius for another 30 minutes. It definitely needed the extra time to be thoroughly done.
I also reduced the sugar, about 200 grams less in metric form, and it was definitely sweet enough with the very ripe bananas. So I would suggest using much less sugar at first, and adding more if you find it not sweet enough. I think it would be too sweet for my taste with the called for amount. I also added extra spices like nutmeg, clove, and cardamom.
This cake really tastes like bananas! It's very flavourful, moist, but still fluffy. I left out the walnuts and am glad I did, the banana flavour is enough for me. I used completely brown, mushy bananas which were ready to be thrown away, which were perfect for this! Great recipe, thanks for sharing. :)
0 users found this review helpful
Apr. 8, 2008