Sour Cream Banana Bread

Made with sour cream for the perfect consistency and a spicy flavor and a sweet strute condiment, this bread with sour cream banana is a classic recipe that everyone will love.

If you have read Mba for a while, you know that I really love Dominique Asel Banana bread.

It was my most true love for banana bread, but I recently extended my list of favorite recipes for banana bread.

I love the heart of my oat flour banana bread, the flavor of peanut butter in my banana bread with peanut butter and now the costume and the sweet streusel of this bread with the acid cream banana.

This definitely deserves to be on the permanent list if you are a lover of banana bread like us.

Banana bread perfectly humid based on sour cream

Anyone who cooks regularly with dairy products (or a dairy substitute – there is no shame!) Knows that the addition of a high ingredient lactic acid helps to maintain your tender and humid oven products and adds a delicious spicy flavor.

It is the reason why we love Coffee cake with sour creamBook biscuits and pistachio muffins. And that’s what makes this so large acid cream banana bread!

An entire cup of sour cream in the batter gives this recipe the perfect consistency and a slightly spicy flavor, which perfectly combines the sweetness of bananas. Add a cane sugar narrow to the top and good luck stopping at a single slice of this bread.

This recipe also uses a standard 9 × 5 -inch pan. As much as I love the recipe of Dominique Ansel and mine turns on it, like my Banana bread on Ananas, I know that not everyone has a 10 × 5 inches pan in their locker.

Try this recipe for Banana bread of acid cream; I know that all your family will love him!

How to prepare acid cream banana bread

Even if the method for this banana bread is a little different from some of my other fast bread recipes, it will still be easy to put together.

Ingredients you need

For bread itself, you will need:

• 2 1/4 of flour cups for all uses
• 1 1/2 teaspoon of sodium bicarbonate
• 1/2 teaspoon of Kosher salt
• 1 teaspoon of ground cinnamon
• 1 1/4 lightly package light brown sugar
• 6 tablespoons of unbeaten butter
• 1 large egg at room temperature
• 3 Very mature pure bananas
• 8 ounces (1 cup) sour cream at room temperature
• 1 teaspoon of vanilla extract

Don’t worry too much about the size of your bananas for this recipe. I have done it several times and it is very well every time. But if you want to measure crushed bananas, you will need about 1 1/2 cups.

Although this is a recipe for acid cream banana bread, if you prefer it is possible to exchange sour cream for simple Greek yogurt. The flavor will be slightly different, but the consistency will still be perfect.

You can easily add mini drops of chocolate or chopped walnuts, such as pecan or walnuts, if you wish. I recommend using about 1 cup of both.

One of the best things in this recipe is the Strausel dressing. For this, you will need to:

• 1/4 cup of light brown sugar slightly packaged
• 1/4 cup of flour for all uses
• 1/4 teaspoon of ground cinnamon
• pinch of salt
• 2 tablespoons of unwary unwanted butter

Make this recipe

I like to start by creating the Strausel Topping for this recipe.

Mix the brown sugar, flour, cinnamon and salt together, then add the melted butter until the tufts formed. Ferazy the streaker in the freezer while you work on the bread batter.

In a bowl, beat the flour, baking soda, salt and cinnamon together. Put this mixture aside.

Now use a mixer for cream together the brown sugar and the butter until they are light and soft. This will take about 3 minutes.

Add the egg, then the bananas, the sour cream and the vanilla.

Once the wet ingredients are well combined, slowly add the dry ingredients until they are just combined.

Distribute the batter in a 9 × 5 inches and lined pan. Remove the Strausel from the freezer and sprinkle it over the batter.

Cook the bread with the acid cream banana at 350 ° F for 60-70 minutes. The bread is performed when a toothpick or a tester inserted in the center is clean.

Leave the bread to cool in the pan for about 20 minutes before turning it off on a wire rack to finish cooling.

Suggestions for storage and freezing

Store the Banana bread of the acid cream cooled well wrapped at room temperature for a maximum of 3 days. You can also extend the duration of preservation of the bread by keeping it in the refrigerator for a maximum of 5 days.

If you want to freeze the bread, wrap the entire loaf in a layer of plastic casing followed by a layer of heavy foil. Freeze for a maximum of 3 months. Let the bread clashes at room temperature for a couple of hours.

You can also freeze single slices by wrapping them in a plastic wrapping and keep them in a zip freezer bag. Microwave the slices for 30-60 seconds to defrost and warm them before having fun.