Here’s a fun take on the traditional banana bread recipe! You’ve come to the perfect spot if you’re searching for an excellent substitute that doesn’t include eggs. In this post, we’ll look at how to use sour cream as a main component to make a delicious and moist banana bread. This recipe is going to become a regular in your kitchen, whether you’re baking for dietary restrictions or just to try something new. Let’s get started and learn how to make this delicious dessert!
The phrase “Banana Bread Recipe with Sour Cream without Eggs” describes a banana bread recipe that uses sour cream for moisture and flavor instead of eggs. It promises a tasty and moist result by putting a distinctive spin on the classic banana bread recipe.
About Banana Bread Recipe with Sour Cream without Eggs
Ripe bananas, flour, sugar, butter, and other ingredients are combined to make banana bread, which has the texture and flavor of a moist cake. It is a well-liked breakfast or snack that goes well with milk, tea, or coffee.
Why You Will Love this Recipe
If you want to bake this recipe which are frequently used as a binding agent in baking—this recipe is ideal for you. Sour cream is used in place of eggs in this recipe, giving the bread more richness and tang. Even after a few days, the sour cream keeps the bread soft and moist.
With just a few basic ingredients and processes, this recipe is also quite easy to make. This banana bread can be baked without the use of any specialized tools or knowledge. An oven, a mixing bowl, a fork, and a loaf pan are all you need. Additionally, you can alter this recipe by mixing in dried fruits, chocolate chips, or nuts to the dough.
Ingredients of Banana Bread Recipe with Sour Cream without Eggs
You’ll need the following items to prepare this sour cream and banana bread recipe without eggs:
- Three fully ripe bananas
- 1/2 cup (113 g) melted unsalted butter
- 1/4 cup (60 ml) – 3/4 cup (150 g) of granulated sugar Sour cream
- One tsp of vanilla extract
- 250 g, or two cups, of all-purpose flour
- One tsp baking soda
- One-half teaspoon of salt
- Chocolate chips, dried fruits, or 1/2 cup (75 g) chopped walnuts are optional.
How To Mash Banana
Mashing the bananas is the first step in making this sour cream and banana bread recipe without the need for eggs. To achieve this, you can use a blender, a potato masher, or a fork. The following advice will help you mash bananas:
- Select ripe bananas with brown patches on the peel. Compared to green or yellow bananas, they are softer, sweeter, and simpler to mash.
- After peeling, chop the bananas into small pieces. Transfer them to a blender or a sizable mixing bowl.
- Using a fork or potato masher, mash the bananas until they are creamy and smooth. If you’d like, you can leave some tiny chunks for texture. As an alternative, you can use a blender to puree the bananas.
Step-by-Step Directions of Banana Bread Recipe with Sour Cream without Eggs
After mashing the bananas, you can proceed to make the sour cream-based batter without using eggs for this recipe for banana bread. Take these actions:
- Grease a 9 x 5 inch (23 x 13 cm) loaf pan and preheat the oven to 350°F (177°C). For simpler removal, you can alternatively line the pan with parchment paper.
- Combine the melted butter, sugar, sour cream, and vanilla extract in a sizable mixing basin and whisk until thoroughly blended.
- Combine the flour, baking soda, and salt in a another basin.
- Using a wooden spoon or rubber spatula, add the dry ingredients to the wet components and whisk just until blended. Avoid overmixing the batter since it can make the bread dense and tough.
- If used, fold in the chocolate chips, dried fruits, or optional nuts.
- Evenly distribute the batter in the loaf pan when it has been prepared. You can add additional chocolate and almonds.
- When a toothpick is inserted in the center of the bread, it should come out clean after 50 to 60 minutes of baking.
- During the final 10 to 15 minutes of baking, you can lightly cover the bread with aluminum foil if it is browning too quickly.
- After allowing the bread to cool slightly in the pan, move it to a wire rack to finish cooling. The bread can be kept for subsequent use or sliced and served warm or at room temperature.
Storing Suggestions for Banana Bread Recipe with Sour Cream without Eggs
You can keep this egg-free sour cream banana bread recipe at room temperature for up to three days or refrigerated for up to seven days when kept in an airtight container. The bread can also be frozen for a maximum of three months. Wrap the bread tightly in plastic wrap and then aluminum foil to freeze. You can microwave the bread for a little while or let it rest at room temperature to thaw it.
Helpful Tips
Here are some useful suggestions to improve this recipe:
- Ripe bananas for the best possible texture and flavor. You can expedite the ripening process by either roasting them at 300°F (149°C) for 15-20 minutes, or by putting them in a paper bag with an apple.
- Adapt sugar according to banana sweetness and taste. For a change, try using brown sugar, honey, or maple syrup.
- Choose full-fat sour cream; if necessary, replace with yogurt, buttermilk, or cream cheese. To avoid having a dense texture, do not overmix. Verify the doneness using a toothpick. Allow to cool fully before slicing.
Conclusion
This recipe for banana bread with sour cream and no eggs is really simple to prepare and tastes like a luscious cake. If you like to make banana bread with sour cream instead of eggs, this recipe is ideal for you. The bread is kept moist and tender by the addition of tangy and creamy sour cream. If you would like, you can also alter this recipe by mixing in dried fruits, chocolate chips, or nuts to the dough. This banana bread tastes fantastic with milk, coffee, or tea as a snack or for breakfast. Savor a slice of this delicious banana bread by trying out this recipe right now!
FAQs
Is it possible to use unripe bananas in this recipe?
A: For the finest flavor and texture, use ripe bananas.
2. Q: Is there anything else I can use in place of sour cream?
A: Full-fat sour cream works best, but substitutes like yogurt or buttermilk also work well.
3. What is a good way to tell when the banana bread is done baking?
A toothpick should come out clean or with a few wet crumbs when inserted in the center. If this is the case, it’s done.
4. Should I wait to slice the banana bread until it has cooled down?
A: Yes, total cooling guarantees superior slicing and keeps crumbling at bay.
5. Q: Is it possible to change how sweet the bread is?
A: You may definitely change the sugar to suit your taste and the sweetness of your bananas.
Meet Misha Mehboob, a passionate food enthusiast and computer science student from Sargodha University. Misha’s culinary journey is fueled by her love for exploring new flavors and experimenting in the kitchen.
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