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Sour Cream Banana Bread

Preheat oven to 350-degrees F. Grease and flour bottom only of a 9 X 5" loaf pan. In large bowl, beat together sugar and oil. Add the eggs, bananas, sour cream and vanilla; blend well. Add flour, baking soda and salt; stir just until dry ingredients are moistened. Pour into prepared pan. Bake for fifty minutes to one hour, or until toothpick inserted in center comes out clean. Allow to cool for five minutes; remove from pan. Cool completely. Wrap tightly and store in refrigerator. Makes one loaf.


*Shenanchie's Note: The Sour Cream Banana Bread recipe filtered down through several generations, but with some fine-tuning over the years I found my own version. When assembling the bread, try using 1/2 C sugar instead of one cup of sugar; use 2 cups mashed banana instead of one cup; and use 2 teaspoons of vanilla instead of one teaspoon. The quantity adjustments make the bread much more moist and flavorful.


Recipe featured in the Ambrosia Cookbook.


Similar recipe: Sour Cream Cornbread.


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