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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Sour Cream Banana Bread Recipe

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This recipe for Sour Cream Banana Bread is from Our Pennsylvania Roots Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 c. sugar
1/2 c. oil
2 eggs
1 c. mashed banana
1/2 c. sour cream
1 tsp. vanilla
1/2 tsp. banana extract (optional)
1 1/2 c. flour
1 tsp. baking soda
1/2 tsp. salt
Directions:
Directions:
Preheat to 350F.
Grease bottom of 9 X 5 loaf pan. Cut wax paper to fit the bottom of the pan and grease this as well. Flour the pan.
With a mixer, beat together sugar and oil. Add eggs, bananas, sour cream, vanilla and banana extract. Blend well. Lifghtly spoon flour into measurung cups, level off. In a bowl, mix flour, baking soda and salt. Add to moist ingredients, Stir just until combined. Pour into prepared pan.
Bake for 50-60 minutes or until toothpick inserted into the center comes out clean. Cool 5 minutes in pan. Turn out onto wire rack and cool completely.
Wrap tightly and store in refrigerator.
Number Of Servings:
Number Of Servings:
1 loaf
Personal Notes:
Personal Notes:
Of all the banana bread recipes I've made, this one is the best. Really good with the banana extract if you can find it.

 

 

 

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