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Monday, April 6, 2020


I use this recipe exclusively for my banana bread.  I found it years ago (I don't remember where originally) and love how moist the bread is....can't believe I haven't shared it yet!
It's so easy and makes a nice big loaf, even for us high altitide folk.  No adjustments needed for high altitude.


1 cup granulated sugar 
½ cup oil
2 eggs
1 cup mashed ripe bananas (usually 3....but I've been successful if you only have 2)
½ cup sour cream
1 tsp. vanilla
1 ½ cup flour
1 tsp. baking soda
½ tsp. salt 


Preheat oven to 350 degrees.  Spray a 9x5 inch loaf pan with non-stick spray.   In a large bowl, mix together oil and sugar.  Add the eggs, vanilla, banana, and sour cream; blend well. 

Add the dry ingredients; stir just until the dry ingredients have been moistened.  Spread evenly into the pan.  

Bake for 50-60 minutes until a toothpick inserted in the center comes out clean.  Cool for 5 minutes and release from the pan.   I usually cut it in half and freeze half the loaf (it freezes great!)......not this time. 

By the way.....I chose to add some mini chocolate chips to the batter before baking.  Whether you include them or not, it's still the best banana bread ever!!!!


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