This recipe comes together in just minutes. If you choose to make muffins instead of a loaf, it will be in and out of the oven in under 20 minutes. Slathered with butter and still warm from the oven, this was a delicious treat that completely and totally ruined my appetite for dinner. I have no complaints about that. None at all.
Sour Cream Banana Bread - traditional and gluten free recipes included
Yield: (1) large loaf or (12-18) muffins, depending on size
(printable recipe)
[1]
1/2 cup butter, softened
1 cup light brown sugar
1 teaspoon vanilla extract
2 eggs
1 cup brown rice flour *
1/2 cup tapioca starch *
1/4 cup potato starch *
1 teaspoon baking soda
1 teaspoon kosher salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
4 medium bananas, very ripe, about 1 1/2 cups mashed
1/2 cup sour cream
* If you are not in need of a gluten free recipe, simply substitute a total of 1 1/2 cups all purpose flour for the items marked with an *
Preheat the oven to 350 degrees. Lightly grease a 8 1/2†x 4 1/2†loaf pan or 12-18 muffin cups. Combine the butter and sugar in a mixing bowl and beat with a mixer until smooth. Add the vanilla and eggs and beat again until smooth. Slowly add the dry ingredients, beating just until combined.
Stir in the bananas and sour cream and beat just until combined. Pour into the prepared pans or muffin tins. Bake the muffins for 18-20 minutes and bake a full size loaf for 55-60 minutes, until an inserted toothpick comes out with moist crumbs. Enjoy!
References
- ^ (printable recipe) (barefeetinthekitchen-recipes.blogspot.com)
Source : http://www.barefeetinthekitchen.com/2014/04/sour-cream-banana-bread-recipe.html
Tidak ada komentar :
Posting Komentar