韩漫免费观看在线阅读漫画
- 3 large very ripe bananas, mashed (about 1½ cups)
- ½ cup unsalted butter, melted and slightly cooled
- ½ cup sour cream (full-fat)
- ¾ cup packed light brown sugar
- ¼ cup granulated sugar
- 2 large eggs, room temperature
- 2 tsp vanilla extract
- 2
cups all-purpose flour (240 g), spooned and leveled - 1
tsp baking soda - ½ tsp baking powder
- ½
tsp fine salt - 1 tsp ground cinnamon (optional)
¾ cup toasted chopped walnuts or pecans (optional)
Equipment
- 9×5-inch loaf pan
- Parchment paper
- whisk
- spatula
- cooling rack
Method
- Preheat oven to 350°F. Line a 9×5-inch loaf pan with parchment and lightly grease.
- In a large bowl whisk bananas, melted butter, sour cream, brown sugar, granulated sugar, eggs, and vanilla until smooth.
Sprinkle flour, baking soda, baking powder, salt, and cinnamon over the bowl. Fold gently until just combined; a few streaks are okay. Fold in nuts if using. - Spread batter in the pan. Bake 55 to 65 minutes, tenting with foil at minute 40 if browning quickly, until a toothpick comes out with moist crumbs.
- Cool 15 minutes in pan. Lift out to a rack and cool completely before slicing.
韩漫免费观看在线阅读漫画
韩漫免费漫画页面在线看漫画下载大结局: 310kcalCarbohydrates: 44g
Notes
Subs: Use plain Greek yogurt instead of sour cream, or neutral oil instead of butter.
Add-ins: Stir in chocolate chips, coconut flakes, or blueberries (toss in 1 tsp flour first).
Mini Loaves: Divide batter into three 5×3-inch pans; bake 30–40 minutes.
Equipment: 9×5-inch loaf pan, parchment, whisk, spatula, cooling rack.
Gluten-Free: Swap flour for a 1:1 GF baking blend and check doneness early.
Add-ins: Stir in chocolate chips, coconut flakes, or blueberries (toss in 1 tsp flour first).
Mini Loaves: Divide batter into three 5×3-inch pans; bake 30–40 minutes.
Equipment: 9×5-inch loaf pan, parchment, whisk, spatula, cooling rack.
Gluten-Free: Swap flour for a 1:1 GF baking blend and check doneness early.
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