Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, at room temperature
- 1 cup brown sugar
- 2 large eggs, beaten
- 4 ripe bananas, mashed
- 1/2 cup sour cream
- 1 teaspoon vanilla extract
Special equipment needed:
- 9x5 inch loaf pan
- Mixing bowls
- Electric mixer
- Measuring cups and spoons
Step-by-step instructions:
1. Preheat the oven to 350°F (175°C). Grease a 9x5 inch loaf pan with butter or cooking spray.
2. In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
3. In a large mixing bowl, cream the butter and brown sugar together until light and fluffy.
4. Add the beaten eggs to the butter mixture and mix well.
5. Add the mashed bananas, sour cream, and vanilla extract to the mixing bowl and mix until well combined.
6. Gradually add the dry ingredients to the mixing bowl, mixing until just combined.
7. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
8. Bake for 60-70 minutes, or until a toothpick inserted into the center of the bread comes out clean.
9. Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Time:
Preparation time: 20 minutes
Cooking time: 60-70 minutes
Temperature:
350°F (175°C)
Serving size:
1 loaf (12 slices)
Nutritional information:
Calories per serving: 275
Fat: 10g
Carbohydrates: 44g
Protein: 4g
Sodium: 170mg
Sugar: 23g
Substitutions for ingredients:
- Whole wheat flour can be substituted for all-purpose flour.
- Light brown sugar can be substituted for dark brown sugar.
- Greek yogurt can be substituted for sour cream.
Variations:
- Add 1/2 cup chopped nuts or chocolate chips to the batter.
- Replace the vanilla extract with almond extract.
- Add 1 teaspoon cinnamon to the dry ingredients for a spiced banana bread.
Tips and tricks:
- Use ripe bananas for the best flavor and texture.
- Don't overmix the batter, as this can result in a tough bread.
- Let the bread cool completely before slicing to prevent it from falling apart.
Storage instructions:
Store the banana bread in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 1 week.
Reheating instructions:
To reheat the banana bread, wrap it in foil and place it in a preheated 350°F (175°C) oven for 10-15 minutes.
Presentation ideas:
Slice the banana bread and serve it on a platter with fresh fruit and whipped cream.
Garnishes:
Dust the top of the banana bread with powdered sugar or drizzle it with melted chocolate.
Pairings:
Serve the banana bread with a cup of coffee or tea for a delicious breakfast or snack.
Suggested side dishes:
Fresh fruit, yogurt, or a side of scrambled eggs would all pair well with this banana bread.
Troubleshooting advice:
- If the bread is browning too quickly, cover it with foil for the last 10-15 minutes of baking.
- If the bread is not cooked through, bake it for an additional 5-10 minutes.
Food safety advice:
- Make sure to use eggs that are fresh and at room temperature.
- Wash your hands and all utensils thoroughly before and after handling raw eggs.
Food history:
Banana bread originated in the United States during the Great Depression, when housewives were looking for ways to use up overripe bananas.
Flavor profiles:
This banana bread is sweet and moist, with a rich brown sugar flavor.
Serving suggestions:
Slice the banana bread and serve it warm with a dollop of whipped cream or a scoop of vanilla ice cream.
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Taste: Sweet, Moist, Rich, Caramelized