Freeze/Thaw Bananas for Perfect Banana Bread скачать в хорошем качестве

Freeze/Thaw Bananas for Perfect Banana Bread

These bananas were yellow when they went in the freezer - they darken and soften as they thaw so I had mushy bananas ready to use the day after buying them. This honestly tastes even better the next day so it's great to make ahead. Ingredients: 1 1/2 cups (190g) all-purpose flour 3/4 teaspoon baking soda 1/2 teaspoon ground cinnamon 1/4 teaspoon cardamom Pinch of salt 6 Tbsp butter, softened 3/4 cup (165g) brown sugar 1 egg 1/4 cup (60g) sour cream About 1 and 1/4 cups (300g) mashed bananas (about 3 medium bananas) 1 teaspoon vanilla extract Directions: Preheat oven to 350F (176C). Grease an 8 x 4 in. loaf pan and line with parchment (you can probably get away with not using the parchment but I always use it since it makes removal of anything from a pan so easy). Combine the flour, baking soda, cinnamon, cardamom, and salt in a bowl and set aside. Cream together butter and sugar. Add egg, sour cream, bananas, and vanilla - combining well after each. Add the dry ingredients and mix until just combined - don't over-mix. Pour into the prepared loaf pan and bake for 60-70 minutes until the top springs back slightly when gently pressed or a cake tester comes out mostly clean (crumbs, not batter). Remove and let cool on a wire rack until cool enough to handle - remove from pan and finish cooling to room temperature on a wire rack before slicing.