Sour Cream Banana Bread (One-Bowl!): Difference between revisions
Created page with "NO__TOC 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! '''INGREDI..." |
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'''INGREDIENTS''' | '''INGREDIENTS''' | ||
1 cup (7.5 ounces) granulated sugar</br> | |||
1/2 cup oil (see note)</br> | |||
2 eggs</br> | |||
1 cup mashed ripe bananas (about 8 ounces), 3 ripe bananas</br> | |||
1/2 cup (4 ounces) sour cream</br> | |||
1 teaspoon vanilla</br> | |||
1 1/2 cup (7.5 ounces) flour (see note)</br> | |||
1 teaspoon baking soda</br> | |||
1/2 teaspoon salt</br> | |||
'''INSTRUCTIONS''' | '''INSTRUCTIONS''' |
Revision as of 01:35, 24 May 2019
NO__TOC
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.