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SOUR CREAM BANANA BREAD Recipe

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This recipe for SOUR CREAM BANANA BREAD is from Dorman Family Cookbook Our Kitchen Favorites, 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. granulated sugar
½ c. oil (see notes)
2 eggs
1 c. mashed ripe bananas (3 ripe bananas)
½ c. sour cream
1 tsp. vanilla
1½ c. flour (see notes)
1 tsp. baking soda
½ tsp. salt
Directions:
Directions:
Preheat the oven to 350º 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).
Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
1 hour, 10 minutes
Personal Notes:
Personal Notes:
I often substitute applesauce for part of the oil (up to half) and sometimes use melted butter in place of the oil. Also, you can use 50% whole wheat flour, decrease the sugar to 3/4 cup (especially if using very ripe bananas), and double the recipe to make two loaves because it freezes great.

 

 

 

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