Okay, so I decided to try out this Martha Stewart sour cream banana bread recipe I’d seen floating around. I’m no expert baker, but I do love me some banana bread, and this one promised to be extra moist and flavorful thanks to the sour cream. Let me tell you, it didn’t disappoint!
First, I gathered all my ingredients. This was pretty standard stuff – flour, sugar, baking soda, salt, eggs, bananas (obviously), and the star of the show, sour cream. I made sure my bananas were good and ripe, you know, the ones with plenty of brown spots. Those are the best for baking!
Then, I preheated my oven to 350 degrees Fahrenheit and greased and floured a loaf pan. I’ve made the mistake of skipping this step before, and let me tell you, it’s a nightmare trying to get your bread out in one piece if you don’t prep the pan properly.
In a large bowl, I creamed together the butter and sugar until it was all light and fluffy. Then I beat in the eggs one at a time, followed by the mashed bananas. I just used a fork to mash them up – nothing fancy.
In a separate bowl, I whisked together the dry ingredients – flour, baking soda, and salt. Then I gradually added this dry mixture to the wet ingredients, mixing until just combined. Don’t overmix! Finally, I stirred in the sour cream.
I poured the batter into the prepared loaf pan and popped it in the oven. It baked for about an hour, but I started checking it around the 50-minute mark. You know it’s done when a toothpick inserted into the center comes out clean.
Once it was done, I let it cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. This is the hardest part – waiting for it to cool down enough to eat! To preserve it, I waited for it to cool down completely before wrapping it in plastic wrap.
The Result
- Moist and Tender: The sour cream really did make a difference. This bread was incredibly moist and had a really tender crumb.
- Flavorful: The banana flavor was strong, and the sour cream added a subtle tanginess that I loved.
- Easy to Make: Even for a baking novice like me, this recipe was a breeze.
Overall, I’d say this Martha Stewart sour cream banana bread recipe is a winner. It’s definitely going into my regular baking rotation. If you’re a banana bread fan, you’ve gotta try it!
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