Ingredients with Measurements:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 cup mashed ripe bananas (about 2 medium bananas)
- 1/2 cup sour milk (or buttermilk)
- 1 teaspoon vanilla extract
Special equipment needed:
- 9x5 inch loaf pan
- Mixing bowls
- Whisk or electric mixer
- Measuring cups and spoons
- Spatula
Step-by-step instructions:
1. Preheat the oven to 350°F (175°C). Grease a 9x5 inch loaf pan with cooking spray or butter.
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 sugar together until light and fluffy, about 2-3 minutes.
4. Beat in the eggs, one at a time, until well combined.
5. Mix in the mashed bananas, sour milk, and vanilla extract until smooth.
6. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
7. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
8. Bake for 50-60 minutes, or until a toothpick inserted into the center of the bread comes out clean.
9. Remove from the oven and let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Time:
Preparation time: 15 minutes
Cooking time: 50-60 minutes
Temperature:
350°F (175°C)
Serving size:
1 loaf (about 10-12 slices)
Nutritional information:
Calories: 240
Fat: 9g
Carbohydrates: 38g
Protein: 3g
Sodium: 270mg
Sugar: 22g
Substitutions for ingredients:
- All-purpose flour can be substituted with whole wheat flour or gluten-free flour.
- Unsalted butter can be substituted with salted butter, but reduce the amount of salt in the recipe.
- Granulated sugar can be substituted with brown sugar or honey.
- Sour milk can be substituted with buttermilk or plain yogurt.
Variations:
- Add 1/2 cup of chopped nuts or chocolate chips to the batter.
- Replace the mashed bananas with mashed sweet potatoes or pumpkin puree.
- Add 1 teaspoon of cinnamon or nutmeg to the dry ingredients for a spiced banana bread.
- Make mini banana bread muffins by dividing the batter into a muffin tin and baking for 20-25 minutes.
Tips and tricks:
- Use ripe bananas for the best flavor and texture.
- If you don't have sour milk, you can make your own by adding 1 tablespoon of vinegar or lemon juice to 1/2 cup of milk and letting it sit for 5 minutes.
- Don't overmix the batter or the bread will be tough.
- 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 bake in a 350°F (175°C) oven for 10-15 minutes or until warmed through.
Presentation ideas:
Serve the banana bread sliced and topped with butter or cream cheese. Dust with powdered sugar or drizzle with honey for extra sweetness.
Garnishes:
Sprinkle chopped nuts or chocolate chips on top of the bread before baking for a crunchy topping. Add sliced bananas or berries on top for a pop of color.
Pairings:
Serve the banana bread with a cup of coffee or tea for breakfast or as a snack. It also pairs well with a scoop of vanilla ice cream for dessert.
Suggested side dishes:
Serve the banana bread with fresh fruit, yogurt, or a side of bacon for a complete breakfast.
Troubleshooting advice:
- If the bread is too dry, try adding more mashed bananas or reducing the baking time.
- If the bread is too moist, try reducing the amount of bananas or increasing the baking time.
- If the bread is too dense, make sure not to overmix the batter and use fresh baking soda.
Food safety advice:
Make sure to use clean utensils and wash your hands before preparing the recipe. Store the bread properly to prevent spoilage.
Food history:
Banana bread originated in the United States during the Great Depression as a way to use up overripe bananas. It became popular during World War II when sugar and flour were rationed.
Flavor profiles:
Sour Milk Banana Bread has a sweet and slightly tangy flavor with a moist and tender texture.
Serving suggestions:
Serve the banana bread warm or at room temperature with your favorite toppings and sides.
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