Banana Sour Cream Bread
I discovered halfway through making this that my sour cream was 4 months out of date, so I improvised with whole milk and vinegar instead, using 11 oz total, instead of the 16 oz of sour cream. Turned out fine!
Some people like their banana bread firm throughout, and with a softer crust, but others like it like this recipe, more of a coffee cake texture. It turned out with a lovely crunchy outer coating and very tender inside. More of a bananas foster flavor than the traditional banana bread, but I'm in love.
I did have to increase the time of cooking, but it wasn't much. If you don't know basic rules of baking, such as sticking in a knife or toothpick to test how done it is, then you fail at life.
4 users found this review helpful
Apr. 19, 2011