Moist Banana Bread Recipe With Sour Cream from sour cream bread recipe , image source: www.pinterest.com.mx
- 1 3/4 cup white all-purpose flour
- 2 tsp cinnamon
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup butter, softened
- 1/2 cup brown sugar
- 1/2 cup white sugar
- 2 eggs
- 3 tsp pure vanilla extract
- 1 1/4 cup mashed very ripe bananas
- 1/3 cup sour cream
- 1 cup pecans, chopped
- Position baking rack in middle of oven and preheat oven to 350°F. Grease and flour a 9- x 5-inch loaf pan; set aside.
- Lightly spoon AP flour into measuring cups, level off, and pour into a medium bowl mixing bowl. Add the cinnamon, baking powder, baking soda and salt; whisk together until well blended.
- In a large mixing bowl, beat together the butter, brown sugar and white sugar well, scraping sides and bottom of bowl as needed.
- Beat in the eggs one at a time. Add the vanilla extract and mashed bananas and beat well. Add the sour cream and mix on medium speed just until incorporated.
- By hand, stir in the dry ingredients just until incorporated. Do not over mix. Over-mixing will cause a tough texture and tunneling.
- Stir in pecans.
- Pour batter into prepared loaf pan. Bake for 50-60 minutes or until a toothpick inserted into the center of the loaf comes out nearly clean. Allow bread to cool in pan for 5 minutes, remove from pan and cool on wire rack. Store in a plastic bag at room temperature.
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