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Sour Cream Banana Bread Recipe

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
To Find Out All The Yummy Ingredients And The Step By Step Directions To Follow for this Delicious recipes,Go to the next page.

Sour Cream Banana Bread Recipe

Ingredients:

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

Directions:

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).

From: allrecipes

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