Banana Sour Cream Bread

Ingredients and Weight:

• 3 ripe bananas (mashed)
• 1 cup (226 g) granulated sugar
• 1/2 cup (113 g) unsalted butter, softened
• 1/2 cup (120 ml) sour cream
• 1 large egg
• 2 cups (240 g) all-purpose flour
• 1 teaspoon (5 g) baking soda
• 1/2 teaspoon (2.5 g) baking powder
• 1/4 teaspoon (1.25 g) salt
• 1/2 cup (60 g) chopped walnuts (optional)

Preparation Time:

15 minutes

Cooking Time:

60-70 minutes

Difficulty Level:

2 (Easy)

Preparation Method Steps:

1. Preheat oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan.
2. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the egg and sour cream.
3. In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
4. Add the dry ingredients to the wet ingredients alternately with the mashed bananas, beginning and ending with the dry ingredients.
5. Stir in the walnuts, if desired.
6. Pour the batter into the prepared pan and bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
7. Let cool in the pan for 10 minutes before inverting onto a wire rack to cool completely.

Nutritional Information:

• Calories: 250
• Fat: 10 g
• Carbohydrates: 30 g
• Sugar: 20 g
• Protein: 5 g

Dish Characteristics:

• Moist and flavorful with a tender crumb
• Rich banana flavor with a hint of tang from the sour cream
• Slightly nutty from the walnuts
• Perfect for breakfast, brunch, or afternoon tea

User Comments:

• "This bread is absolutely delicious! It's so moist and flavorful, and the sour cream gives it a wonderful tang."
• "I love the combination of bananas and walnuts in this bread. It's a perfect treat for any occasion."
• "This is the best banana bread I've ever had! It's so easy to make and always turns out perfectly."

Special Precautions and Tips:

• For a gluten-free version, substitute the all-purpose flour with 1 1/2 cups (180 g) of gluten-free flour blend.
• To make the bread vegan, use dairy-free butter and sour cream.
• If you don't have walnuts, you can substitute other nuts such as pecans or almonds.
• Let the bread cool completely before slicing to prevent it from crumbling.