Does anybody have the recipe for banana bread that uses sour cream instead of vegetable oil?
This one is tried-n-true. I make it often. Cooks Illustrated Banana Bread Makes one 9-inch loaf Greasing and flouring only the bottom of a regular loaf pan causes the bread to cling to the sides and rise higher. If your bananas are not thoroughly ripe and darkly speckled, banana bread is not worth making. If using a nonstick loaf pan, which have very slick sides, grease and flour the sides as well as the bottom. Ingredients: 2 cups all-purpose flour 3/4 cup sugar 3/4 teaspoon baking soda 1/2 teaspoon salt 1-1/4 cups toasted walnuts, chopped coarse (about 1 cup) 3 very ripe, soft, darkly speckled large bananas, mashed well (about 1-1/2 cups) 1/4 cup plain yogurt OR sour cream 2 large eggs, beaten lightly 6 tablespoons butter, melted and cooled 1 teaspoon vanilla extract 1. Adjust oven rack to lower middle position and heat oven to 350 degrees F. Grease and flour bottom only of regular loaf pan, or grease and flour bottom and sides of nonstick 9-by-5-by-3-inch loaf pan; set aside. Whisk
