I know, you’re probably thinking, ‘Oh no! Another banana bread recipe!’ But this one is a little different: the sour cream makes this one so moist it melts in your mouth. The flavor is just wonderful! This one is great for gift giving and holidays. Loaves freeze well.
I cannot believe I’m the only one who had trouble with this recipe. The directions called for baking 1 hour at 300 degrees. (Which I questioned but followed.) Needless to say, my loaves were totally raw in the center! (even left them in for an additional 15 minutes. Truly disappointing. All 4 loaves went in the trash.
I have tried so many banana bread recipes, and this one is the best. The only recommendation I would make is putting aluminum foil over the bread the last 20 minutes or so of baking to avoid having the top too dark… but I have to do this with most quick breads
1 cup (7.5 ounces) granulated sugar
1/2 cup oil
2 eggs1 cup mashed ripe bananas (about 8 ounces),
3 ripe bananas
1/2 cup (4 ounces) sour cream
1 teaspoon vanilla
1 1/2 cup (7.5 ounces) flour
1 teaspoon baking soda
1/2 teaspoon salt
Preheat the oven to 350 degrees F.
Grease and flour a 9X5-inch loaf pan (or several mini loaf pans).
In a large bowl, whisk together the sugar and oil. Add the eggs, bananas, sour cream and vanilla; blend well.
Add the flour, baking soda and salt; stir just until dry ingredients are moistened. Spread the batter evenly in the prepared pan.
Bake for 50-60 minutes until toothpick inserted in the center of the loaf comes out clean.
Cool for five minutes in the pan. Gently turn out onto a cooling rack and cool completely. Store covered at room temperature (the bread also freezes great).