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Classic Sour Cream-Banana Bread

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video by: kraft
Get out the butter, eggs and sugar and get ready to make this Classic Sour Cream-Banana Bread—the old-fashioned way. Beginners' note: There's a video!
15 min
1 hr 15 min
16 servings
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I made this bread twice with poor results. The first time, my bananas had been frozen & the bread never set up. Perhaps there was too much liquid in the bananas from freezing? The second time, my bananas were ripe & I mashed them with a fork before adding them to the wet & dry ingredients. I baked the bread for 1hr & 20 min & the middle was still wet. I increased the oven temp to 375 & baked for another 1.25hrs. The middle was still under baked. I doubt that I'll try this again.
I will not make this recipe again. Little taste. I think the sour cream overpowered the taste of the banana.
I have made this recipe several times. My whole family loves it.
This came out perfect and was very good. Everyone loved it. I used the suggested 9X5 baking pan and baked it for 1 hour 5 min , the extra few minutes did not hurt it a all, at 350. I also added mini choc. chips. As each oven temp is different, I suggest that you check your oven with an oven thermostat to make sure it's heating to the proper temp. Also, give it the full bake time.
Delicious very good texture.
HELP! I don't know how you wonderful cooks tweak these recipes. I baked this, and tweaked it to my liking, and oh my gosh, when it came out of the pan it was still runny!I couldn't even put it back in the pan! I'm sure it was my tweaking and NOT the recipe, but I was still disappointed. My oven bakes great, so I know that's not the problem. The only things I did differently was add cinnamon, nutmeg, and vanilla to the batter,and a cup of mini chocolate chips. Any ideas? Thank You!
I made this last night and it is already gone :) I was able to make 2 loaves from the recipe and cooked for about 45 minutes or until toothpick inserted comes out clean. Very flavorful and so good!! I did take one reviewers advice and added 1 teaspoon pure vanilla extract before I added the dry ingredients. Hope you try it and like it too.
Very moist with the sour cream, will make again. Also, made a very nice size loaf.
Has anyone made this recipe with Splenda or another sugar substitute?
Recipe was awesome. However I found that it easily fit into two loaf pans. Turned out fantastic with a minus on the walnuts and addition of some chocolate chips.
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