I know that I’ve already posted a myriad of banana breads on this blog, but I’m still on my quest to find my favourite recipe. This one is a little different due to its inclusion of sour cream, and I quite like how it turned out!

Recipe by Janet at AllRecipes

The theory behind adding sour cream (or Greek yogurt) is that it makes baking more moist and flavourful! Apparently sour cream can add moisture without thinning out the batter because it has the right consistency. The acid in sour cream also helps to activate the baking soda and shortens the gluten strands in baking to make the end product more tender. I also learned that sour cream can change the rate of browning!

Normally I put chocolate chips into my banana bread, but I was out of chocolate chips, so my only add-in was walnuts. I actually think that was a happy coincidence, as it made the bread less sweet and let me enjoy the banana flavour more. The only caveat I would make about this recipe is to keep an eye on the crust, as it did brown quickly while the inside was still baking. I would also say that this recipe is best enjoyed warm, and it was not as yummy at room temperature. My search for the perfect banana bread continues, but I do think that sour cream will become an essential ingredient.

Until next time, happy crafting!