Best Easy Banana Bread Recipe With Sour Milk
Banana bread is a classic treat that is loved by many. It’s moist, flavorful, and perfect for breakfast or a snack. If you have some overripe bananas sitting on your kitchen counter, it’s time to put them to good use and make this delicious banana bread with sour milk. The addition of sour milk adds a tangy flavor and helps keep the bread moist and tender. Here is a simple recipe that you can easily whip up at home:
– 2 cups all-purpose flour
– 1 teaspoon baking soda
– 1/2 teaspoon salt
– 1/2 cup unsalted butter, softened
– 1 cup granulated sugar
– 2 large eggs
– 4 ripe bananas, mashed
– 1/4 cup sour milk
– 1 teaspoon vanilla extract
1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and set aside.
2. In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
3. In a large mixing bowl, cream together the softened butter and sugar until light and fluffy.
4. Beat in the eggs, one at a time, until well combined. Stir in the mashed bananas, sour milk, and vanilla extract.
5. Gradually add the dry ingredients to the banana mixture, mixing until just combined. Be careful not to overmix, as this can result in a dense bread.
6. Pour the batter into the greased loaf pan and smooth the top with a spatula.
7. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
8. Remove the banana bread from the oven and let it cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely before slicing and serving.
Now that you have the recipe, let’s answer some common questions about making banana bread with sour milk:
1. What is sour milk?
Sour milk is milk that has turned slightly acidic and thickened. It is commonly used in baking as a substitute for buttermilk.
2. Can I use regular milk instead of sour milk?
Yes, if you don’t have sour milk on hand, you can make your own by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk. Let it sit for 5 minutes before using.
3. Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for all or part of the all-purpose flour. Keep in mind that the texture and flavor of the bread may be slightly different.
4. Can I add nuts or chocolate chips to the banana bread?
Absolutely! Feel free to add your favorite mix-ins like chopped walnuts, pecans, or chocolate chips to the batter for added texture and flavor.
5. How should I store the banana bread?
Once cooled, wrap the banana bread tightly in plastic wrap or place it in an airtight container. It will stay fresh at room temperature for up to 3 days or in the refrigerator for up to a week.
6. Can I freeze the banana bread?
Yes, you can freeze banana bread. Wrap it tightly in plastic wrap and then place it in a freezer bag. It can be stored in the freezer for up to 3 months.
7. Can I use frozen bananas?
Yes, you can use frozen bananas in this recipe. Thaw them completely and drain any excess liquid before mashing.
8. Can I make muffins instead of a loaf?
Absolutely! Simply divide the batter into greased or lined muffin tins and bake for about 20-25 minutes, or until a toothpick inserted into the center comes out clean.
9. Can I reduce the sugar in the recipe?
Yes, you can reduce the amount of sugar if desired. However, keep in mind that it may affect the texture and sweetness of the bread.
Now that you have all the information you need, it’s time to get baking! Enjoy this easy and delicious banana bread recipe with sour milk.