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Banana Sour Cream Bread

Reviewed: Apr. 1, 2013
This is the best banana bread I've ever tried. However, there's no way that amount of batter is going to fit into four 7x3 pans. I mixed it in a Kitchen-Aid mixer with a very large, very deep bowl, and the batter was over the top of the beater! I filled 6 7x3 pans and got lots of spillage (I anticipated this and put the small pans on a cookie sheet), probably could have filled at least 8. Also, no way does this bake completely in one hour at 300 degs. After the first hour, I turned it up to 325 degs and gave it another 20 to 30 minutes. Eventually, I ended up with some salvageable loaves, and we even ate the free-form baked batter that went onto the cookie sheet. It was totally delicious, and worth trying again to find the right baking pans and temperature combination.
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