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Banana Sour Cream Bread

Reviewed: Nov. 17, 2013
I agree that the baking directions are incorrect. The bread is soupy in the middle at 300 for one hour. Thus, by the time you keep the bread in the oven until cooked, it is dry and overcooked on the outside and on the edges. I wonder if lessening the amount of sour cream, and increasing the amount of flour, might also help?
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