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PostPosted: Thu Dec 07, 2006 3:07 pm 

Joined: Wed Nov 22, 2006 10:26 pm
Posts: 90
Location: Toronto
I have a recipe for banana bread that has sour cream as one of the ingredients. I was told by a friend that it should be kept in the fridge because of the sour this true? Any advice would help.

Last edited by Ang on Fri Dec 08, 2006 2:44 pm, edited 1 time in total.

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PostPosted: Thu Dec 07, 2006 3:19 pm 

Joined: Tue Nov 29, 2005 4:04 pm
Posts: 2044
Location: Gatineau, Quebec
Hmmm... I guess it depends on how long you're going to keep it out on the counter for. If it were me, I'd likely leave it out for no longer than a few hours. If it was for any longer an amount of time, I'd put it in the fridge in a sealed plastic bag. Or freeze it if I weren't planning on eating it all at once.

Perhaps Lance would know what is safest (he's our new resident food expert!) I will pm him and ask him.


Karen, proud Mom of
- DS1 (12 yrs): allergic to cashews, pistachios, Brazil nuts, potatoes, some legumes, some fish, pumpkin seeds; OAS
- DS2 (1o yrs): ana. to dairy, eggs, peanuts; asthma

 Post subject:
PostPosted: Thu Dec 07, 2006 6:15 pm 

Joined: Mon Nov 20, 2006 7:30 pm
Posts: 19
Location: Burnaby, BC
The addition of the sour cream does not create a food safety concern and should not adversely affect the shelf-life of the product. If you use sour cream made from pasteurized dairy products then this is even less of an issue. The recommendations you see for a shorter shelf-life for baked goods containing dairy ingredients, pertain to those products where the dairy ingredient is added after baking, e.g. a whipped cream topping or cream/custard based filling.

The banana loaf with sour cream can be treated the same as any other baked loaf. However these producst do tend to have a higher moisture content than most baked products which will make them more susceptible to mold and yeast growth from air-borne contamination after baking. Storing in the refrigerator is an option and will increase shelf-life; however you should know that moving baked goods in and out of refrigerated storage will hasten staling. So with longer shelf-life there will be a trade-off in a gradual loss in quality.

I did some quick searches on the internet and found two references that may be of assistance on shelf-life questions.

Food Storage and Shelf Life from

Food Storage Guidelines For Consumers, Virginia Cooperative Extension

In conclusion, if you store the loaf in a cool dark area, not in direct sunlight, you should reasonably expect a shelf-life somewhat shorter than for normal breads, perhaps in the order of 5 days. This will vary depending on moisture content, strorage conditons and sanitary condition of the kitchen, etc.. You will know you have exceeded the shelf-life if you see visible mold or yeast growth or the product has gone stale!

Lance Hill
Regional Food Liaison Officer
Health Canada

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