Banana Bread (v1)
A few days ago, I just learned about the idea of using sour cream as moisturizing ingredients in cakes. The post said that the acid in sour cream would inhibit gluten, making the cake softer. While I don't know how accurate this statement is, I realize that many quick bread recipes use sour cream. Thus, I decided to give it a try and made some sour cream tweaks to Elise Bauer's banana bread recipe (which I agree with Elise - the best by far). I also intended to put some cinnamon sugar on crust to create the crunchiness yet forgot to buy it (next time then). Recipe: 300g (about 1 cup) mashed bananas 1/4 cup avocado oil* 1 teaspoon baking soda Pinch of salt 1/2 cup white sugar 1/4 cup brown sugar 1 large egg, beaten 1 teaspoon vanilla extract 1 1/2 cups of all-purpose flour 1/3 cup of sour cream Dashes of cinnamon * Butter surely contributes a lot to the flavor and mouthfeel, there was also a crude rule of thumb that lots of butter = good cake. Yet in b...