Best moist banana bread recipe with sour cream: 60 photos
Best Moist Banana Bread Recipe
Award Winning Banana Bread with Sour Cream - Cook with me Mom of 6
Banana Bread With Sour Cream
FAQ
Moisture is key when it comes to banana bread, and the ratio of flour to banana makes all the difference. If you use too much flour, you'll end up with dry bread. If you don't use enough, your bread will be too wet. The secret is actually in how you measure the flour.
Once it is completely cool, Roszkowski says to keep banana bread fresh by placing it in an airtight container, wrapping it in plastic wrap, or even slicing it and wrapping it in plastic wrap. This will make sure the banana bread does not lose its moisture and become stale.
Extremely ripe and previously frozen bananas contain more moisture and will need longer to cook in the oven. The best way to test for doneness is to use a wooden skewer and stick it in the direct center of the loaf. The skewer should come out with few crumbs.
If stored in the fridge, it should last a full week. A frozen loaf of banana bread will last up to a year in the freezer, wrapped well with storage wrap and aluminum foil. But for the best flavor, you should thaw and eat it within three months.
Bread Making Tips For Softer Bread
- Do Not Over-Knead Your Dough. ...
- Ensure Dough is Well Hydrated. ...
- Lubricate With Oil. ...
- Add Sugar. ...
- Add Eggs. ...
- Reduce Baking Time. ...
- Create Steam in Oven. ...
- Add Milk.