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Categories:
flour flour baking soda baking powder kosher salt unsalted butter brown sugar sugar eggs vanilla milk sour cream very ripe bananas very ripe bananas
Viewed: 72 - Published at: 2 years agoIngredients
- 3 cup flour, sifted
- 1 1/2 cup mochiko flour
- 2 tsp baking soda
- 2 tsp baking powder
- 1 tsp kosher salt
- 2 stick unsalted butter, softened
- 1 1/2 cup brown sugar, packed
- 1 cup sugar
- 4 eggs, rm temp
- 2 tbsp vanilla ex.
- 1/2 cup milk or evap milk
- 1 1/2 cup sour cream
- 6 very ripe bananas or
- 4 very ripe bananas plus a cup of crushed pineapple, drained
Method
- Pre-heat oven to 325F.
- Spray 4 loaf pans or 2 loaf pans and 12 cupcake tin, use cupcake liners.
- In medium bowl, sift flour, mochiko, baking soda, baking powder and salt.
- In a large bowl, blend butter and sugars.
- Add eggs one at a time, add vanilla ex.
- Fold in evap milk, add bananas and crushed pineapple, mix well.
- Fold in sour cream then add flour mixture in 4 increments.
- Mix well, but do not over beat.
- Pour batter equally in prepped pans.
- Cupcakes - 25 minutes, Loaf pan - 55 minutes, or until brown.
- Do a toothpick test.
- Cool or serve warm.
- Can also be frozen.
