The Best Banana Bread

Wednesday, May 7, 2008, by Leigh Anne

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“Feeding the people we love”

What do you do with a ripe banana or two? Make banana bread of course! I have the BEST banana bread recipe. I can call it that because my maiden name is Best - so I guess every recipe I have could be called the BEST recipe

But seriously, this banana bread recipe is the BEST! I have made this banana bread for years. The recipe came from one of those little softcover recipe books you can buy in the grocery store line.

Everyone I have ever made this bread for LOVES it and asks for the recipe. In fact, my friend Allison emailed me the other day asking for it and I promised her it would be on the blog this week.

Last summer when my friend’s teenage daughter had ACL repair surgery the one thing she asked for after her surgery was my banana bread. Of course there was a warm loaf of banana bread for her when she got home from the hospital.

So, if you have some ripe bananas on your counter you now know what to do with them and if you don’t have any - go buy some today!

Sour Cream Banana Bread

1 cup sugar

1/2 cup oil

2 eggs

1 cup mashed ripe bananas

1/2 cup sour cream

1 tsp. vanilla

1 1/2 cup flour

1 tsp. baking soda

1/2 tsp. salt

Heat oven to 350 degrees. Grease and flour bottom only of a loaf pan (or use 3 small loaf pans). In large bowl, beat together sugar and oil. Add eggs, bananas, sour cream and vanilla; blend well. Lightly spoon flour into measuring cup; level off. Add flour, baking soda and salt; stir just until dry ingredients are moistened. Pour into prepared pan. Bake at 350 degrees for 50-60 minutes (about 40 minutes for smaller loaf pan) or until toothpick inserted in center comes clean. Cool 5 minutes; remove from pan. Cool completely. Wrap tightly and store in refrigerator. Makes 1 loaf.

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Categories: Nourish

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7 Responses to “The Best Banana Bread”

Sounds yummy! I have everything but the sour cream, and not even plain or vanilla yogurt to substitute, so it will have to wait a few days.

Hey Leigh Anne…. k, I know what I’m doing with those black bananas on my counter when I get home tonight. I’m curious, have you ever added nuts or chocolate (or any other kind of) chips to the recipe?

Carol

I am not a big fan of nuts in my baked goods but I’m sure they would be great. Chocolate chips is a great idea too. I recently saw a recipe for banana bread with white chocolate chips - yum! While in Florida a few weeks ago I had a salad that they put banana bread croutons on - they were delish. I am saving one of my small loaves to give it a try and make croutons out of. Happy baking!!

I love the light color of the bread - that’s my preference with banana bread. I’m saving the recipe to try for sure!

I just finished making banana bread - it literally came out of the oven 10 minutes ago. The recipe I have is nearly identical to yours - with the exception of three things (That’s nearly identical isn’t it LOL) Mine uses butter instead of oil, no sour cream and one less egg. I will have to make your next tiem and compare the two. Thanks so much!!

Kristin

Okay I had 3 small bananas waiting for banana bread. I have a recipe that I love - but it’s so fun to try new recipes. I missed the vanilla - but noticed before I put it into the over - so I used a nice to put drops of vanilla into each muffin tin and then stirred…we’ll see how it comes out :-). I don’t have any loaf pans, instead I have a DeMarle muffin pan. Which if you have never tryed the DeMarle products, they are FABULOUS for cooking. I’ll let you know how they turn out.

OK, I finally made it. The recipe has been sitting on our counter for a month now and I have to tell you, it was worth the wait. It is really really good! I would like to try it using butter (I missed that taste from this recipe) but other than that - it is absolutely fabulous!

Kristin

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The Best Banana Bread

7 Responses to “The Best Banana Bread”

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