- Category: WHY MILK
Want to know the secret to making a moist banana bread? Sour cream! The fat in sour cream makes baked goods like this soft and moist by reducing gluten. --- Created by Chef Matthew James Duffy
Ingredients
Instructions
- StepPreheat the oven to 350°F (178°C).
- StepGrease the inside of a 8”x4” (20cm x10cm) pan and line with parchment paper. Mash the bananas in a bowl then add the egg, melted butter, sour cream, sourdough discard and vanilla.
- StepPut all the dry ingredients in a large bowl and whisk to combine.
- StepAdd the dry ingredients to the wet and stir until just combined, being careful not to overmix it. Add the batter to the prepared bread pan.
- StepPeel and cut the garnish banana in half or slice it into rounds and lay it on top of the batter. Bake the banana bread for 50-60 minutes until a cake tester comes clean after being inserted into the middle of the bread.
- StepAllow the bread to cool for 2-3 minutes before removing it carefully from a pan and placing it onto a cooling rack.
