We fancy ourselves around here as banana bread connoisseurs (exciting, right? lol), and as many recipes as I’ve tried, this one is by far the best. My husband is addicted, he’ll buy a bunch of bananas and then accidentally let two go a little brown, perfect for banana bread.
What makes this recipe SO good (yet, not so healthy), is the cup of sour cream and two bananas. It’s so moist! We’ll make it on a Sunday and eat it with tea for breakfast throughout the week.
Yields: 1 9×13 loaf
1 cup mashed bananas
1 cup sour cream
1/4 cup margarine
1 1/3 cups white sugar
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9×13 inch pan, or two 7×3 inch loaf pans.
Combine banana and sour cream. Set aside. In a large bowl, cream together the margarine and sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla and banana mixture. Combine the flour, baking soda, baking powder and salt; stir into the banana mixture. Spread the batter evenly into the prepared pan or pans.
Bake for 50 minutes in the preheated oven, or until a toothpick inserted into the center of the bread comes out clean.