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#BANANA BREAD RECIPE WITH SOUR CREAM FREE#

Freeze: Freeze a whole loaf or individual slices wrapped tightly in wax paper and then plastic wrap.Don’t store bread in the refrigerator as it will go stale faster.

You can also cut the banana bread into slices and store it in an airtight container.

Store: Wrap your banana bread loaf tightly in plastic wrap and store at room temperature for 3-4 days.

Serve: Once cooled enough to slice, serve Banana Bread with butter or your favorite fruit preserves.

Mash your bananas in a food processor to make banana bread faster.

You can also add some crunch to your banana bread by adding 1/4-½ cup walnuts.

Drizzle the top of this banana bread with honey, icing, or a dusting of cinnamon for a decorative look.

Cook the butter until it browns, then let it cool before adding it to the dough for a really nice browned butter flavor.

#BANANA BREAD RECIPE WITH SOUR CREAM FREE#

Swap the all purpose flour with whole grain flour or cup for cup gluten free flour for a healthy alternative.Swap ½ cup of sugar for brown sugar to add a deeper brown sugar banana flavor and brown color to the loaf.Use this banana bread batter in a muffin tin for banana bread muffins!.Melt chocolate chips in the microwave and drizzle over finished loaf. Make chocolate banana bread by replacing some of the all purpose flour with cocoa powder, and adding chocolate chips to the batter.Tips for Making This Easy Banana Bread Recipe Also, invest in a good quality loaf pan for even heat distribution. Resist the amazing aroma of banana bread baking in the oven and leave the door closed until it’s almost done. And lastly, make sure you keep a constant even temperature while it’s baking. You want to mix your all purpose flour with the other dry ingredients to make sure they’re evenly dispersed. Also make sure you follow the directions step-by-step. If you used too much baking powder, expired leavening agents, or over mixed the dough, your banana bread will have rising and texture issues. A banana bread recipe can fall for a few reasons, mostly to do with measuring the ingredients.