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
Ingredients:
1 cup (7.5 ounces) granulated sugar
1/2 cup oil
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