This secret ingredient makes your banana bread extra delicious

Baking banana bread is one of the few (positive) habits I picked up from corona. Because I still make banana bread and have tried quite a few different recipes by now. But among all the ingredients I throw in, there’s one particularly surprising one. I tried it once and now I never want to do it any other way — it really makes your banana bread a lot more delicious.

I do it in the laziest and easiest way, namely by throwing all the ingredients together in this food processor from Lidl. It’s seriously a great purchase, by the way; not expensive at all and it works really well. An extra tip from me today.

This ingredient makes your banana bread wonderfully moist

Sometimes banana bread can really taste like a dessert, and personally I’m not a fan of that; it should be sweet, but not too sweet. And if you agree, this ingredient is also a game changer for you: sour cream. 250ml for a whole loaf is more than enough; you can also use more. It makes your banana bread wonderfully moist, while also giving it a lovely balance in terms of sweetness.

Experimenting with the amount

I’d recommend experimenting a little with the amount of sour cream — in principle, you can add it to any recipe, but the amount is entirely up to your preference. Don’t worry that it will immediately turn into a very sour creation, because that won’t happen easily. And that slight tang actually makes it taste fresh and feel less heavy on the stomach.

And if you struggle to get your banana bread nice and moist; this does the trick!

Also read:

• How to ripen bananas in 15 minutes
• Shit: we really do have a serious banana problem
• Recipe: bananas in foil