Kates Moistest Peanut Butter Sour Cream Banana Bread Ever Recipes

Steps:

• Preheat oven to 350°F degrees. Grease and flour a 9" by 5" loaf pan.
• Sift flour, baking soda, and salt together in a bowl. Set aside.
• In a large bowl, cream together brown sugar and peanut butter until fluffy.
• When measuring sour cream, pour liquid off the top of sour cream, and use thick sour cream on bottom of container. Add thick sour cream, egg, mashed bananas, and vanilla to the peanut butter mixture, and mix well.
• Add flour mixture to peanut butter mixture, and mix just until combined while scraping bottom of bowl. Pour into prepared loaf pan.
• Bake for 40 minutes. Remove from oven and cover with double layer of aluminum foil to prevent excess browning. Return to oven and bake for 20 minutes more, or until toothpick inserted in center comes out clean. Cool in pan for 10 minutes on wire rack.
• Remove from pan and allow to cool completely on a wire rack. When cool, wrap in plastic wrap and aluminum foil and allow to set for 3 days at room temperature to combine flavors before cutting or consuming (Setting for 3 days makes the loaf moister and tastier). Then, refrigerate.

Steps:

• Grease the bottom and 1/2 inch up the sides of two loaf pans; set aside.
• In a medium mixing bowl stir together the eggs, bananas, sugar, peanut butter, and milk.
• Stir in the flour just until moistened (batter should be lumpy).
• Fold in chocolate pieces and peanuts or pecans.
• Spoon batter into the prepared pans.
• Bake in a 350°F oven about 45 minutes or until a wooden toothpick inserted near the center comes out clean.
• Cool in pans on a wire rack for 10 minutes.
• Remove loaves from pans.
• Cool completely on a wire rack.
• Wrap and store overnight for easier slicing.
• **If you do not have self-rising flour, substitute with 2 cups all-purpose flour plus 2 teaspoons baking powder, 1 teaspoon salt, and 1/2 teaspoons baking soda.

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Grease four 7x3 inch loaf pans. In a small bowl, stir together 1/4 cup white sugar and 1 teaspoon cinnamon. Dust pans lightly with cinnamon and sugar mixture.
• In a large bowl, cream butter and 3 cups sugar. Mix in eggs, mashed bananas, sour cream, vanilla and cinnamon. Mix in salt, baking soda and flour. Stir in nuts. Divide into prepared pans.
• Bake for 1 hour, until a toothpick inserted in center comes out clean.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 5x9-inch loaf pan.
• Mash 2 bananas in a bowl with a fork. Place remaining 2 bananas in a separate bowl with 1 cup sugar and beat the bananas and sugar with an electric mixer until creamed and fluffy, 3 minutes. Beat in melted butter, eggs, sour cream, and vanilla extract until thoroughly combined.
• Whisk flour, baking powder, and salt together in a bowl and stir the flour mixture into banana-sugar mixture. Fold in mashed bananas and walnuts. Pour batter into prepared loaf pan and tap the pan on the counter several times to remove any air pockets. Stir 2 teaspoons sugar with cinnamon in a small bowl and sprinkle the cinnamon sugar over the top of the loaf.
• Bake in the preheated oven until bread is golden brown on top and set in the center, 1 hour and 15 minutes; rotate bread pan in oven halfway through baking. Cool in the pan for 10 minutes before removing to finish cooling on a wire rack.