Sour Cream Banana Bread (One-Bowl!): Difference between revisions

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This one-bowl sour cream banana bread recipe is amazingly popular for good reason! </br>
This one-bowl sour cream banana bread recipe is amazingly popular for good reason! </br>
Super moist and fluffy, it is crazy delicious and so easy to make!
Super moist and fluffy, it is crazy delicious and so easy to make!
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Don't pack the flour in the measuring cup. Fluff up the flour really well, scoop, and level.
Don't pack the flour in the measuring cup. Fluff up the flour really well, scoop, and level.
[[Category:Baked Goods]]

Latest revision as of 23:29, 19 October 2024

This one-bowl sour cream banana bread recipe is amazingly popular for good reason!
Super moist and fluffy, it is crazy delicious and so easy to make!

INGREDIENTS

1 cup (7.5 ounces) granulated sugar
1/2 cup oil (see note)
2 eggs
1 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 (see note)
1 teaspoon baking soda
1/2 teaspoon salt

INSTRUCTIONS

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). NOTES This banana bread recipe has been around a LONG time, and judging by your comments, I'm not alone in my love for it. Over the years, I've made little changes (don't worry, I didn't mess with the recipe above!) - I often sub applesauce for part of the oil (up to half) and sometimes use melted butter in place of the oil), use 50% whole wheat flour, decrease the sugar to 3/4 cup (especially if using very ripe bananas), and very often, I double the recipe and make two loaves because it freezes great.

Don't pack the flour in the measuring cup. Fluff up the flour really well, scoop, and level.