Friday, January 25, 2013

Taste Test: Pinned Banana Bread

My good friend pinned a banana bread recipe the other day and I just so happened to have 2 overly ripe bananas. So I decided to give it a try. For the most part it was very good once we cut away the white stuff you see in the picture.

The recipe called for sour cream which I have never used in banana bread. Sour cream seems to be making its way into a lot of baking recipes these days. I have even tried a sugar cookie recipe that calls for sour cream. So I didn't think much of this recipe calling for it until my banana bread turned out looking like this.

The area around the sour cream swirl actually tasted really good so I will share with you my mistakes so you can make this recipe and have it turn out delicious.

This recipe, Janet's Rich Banana Bread came from I love All recipes have a star rating based on viewers opinions. Plus there are a tons of comments, usually with people's suggestion on how to make the recipe better.

The note with the pin included its own instructions to mash the bananas instead of slice them.  One of the comments on said that the banana slices turned brown after the first day. So I think mashing the bananas is a good adjustment to make to the recipe. That is what I did here and I would do it again that way.

Here is the big change I would make to the recipe. Don't fold anything in, The recipe calls for you to fold in the bananas, sour cream and nuts at the very end. To me this means that you have to do it very gently and until it is just combined. Big mistake. Folding in the sour cream is what caused the "sour cream swirl" that you see. If you want to avoid this, which you do, just mix the last 3 ingredients quickly with your mixer.

Follow the rest of the recipe like it says and you will end up with delicious banana bread.

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