Jim’s Sour Cream Banana Bread
You can’t go wrong with this classic, one-bowl sour cream banana bread recipe.
Recipe Courtesy of Jim Elkins and Melskitchencafe.com
Servings 1 9x5" Loaf
Ingredients
- 1 cup 7.5 ounces granulated sugar
- 1/2 cup oil see note
- 2 large 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. Ovens differ, so check at 60 minutes.
- 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
You can easily make mini muffins with this recipe. Spray muffin tin with cooking spray and fill with batter. Bake at 350 degrees F. for 15 minutes.
