Andrew101 Profile - (19787809)

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Home Town: St. Cloud, Florida, USA
Living In: St. Cloud, Florida, USA
Member Since: May 2011
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Stir Frying, Asian, Mexican, Italian, Southern, Mediterranean, Low Carb, Healthy, Gourmet
Hobbies: Gardening, Photography
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Recipe Reviews 1 review
Banana Sour Cream Bread
I had a problem with this recipe. I grew my own bananas and needed a recipe for making a lot of banana bread for freezing. I followed the recipe very closely and therein lies the problem. How much banana? For this recipe it depends completely on which type of banana you use, now doesn't it. I grew Lady Finger bananas which are about 2inches shorter than the length of the normal Chiquita brand found in stores but much sweeter. So the fact that only the number of bananas is given and not a measured amount is problematic in the outcome. The main issue is that one look in the bowl after mixing and I knew I did not have four pans worth. As I stood and scratched, I could see almost two full loaves or three very skinny loves but in no way would there be four loaves to fit the pans. So, in the absence of a measured amount, I added two more bananas mashed. I filled two 7x3 pans allowing for rising. In the end I got just these two loaves. I can't imagine how many bananas it would have taken to make two more whole loaves. The quality of the resulting product was average, nothing to get excited about. But I did use up a portion of the banana bunch, which all come ripe at the same time. So, I'll keep looking and see if I can find a recipe that has a measured amount of bananas and compare this recipe to that one.

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Reviewed On: Sep. 27, 2013

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