Here ya go! Sour Cream Banana Bread 1 cup sugar 1/2 cup oil 2 eggs 1 cup mashed bananas (2 medium) 1/2 cup sour cream 1 teaspoon vanilla 1-1/2 cups all-purpose flour 1 teaspoon baking soda 1/2 teaspoon salt Preheat oven to 350F. Grease and flour bottom only of a 9 X 5 loaf pan. 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 350F for 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. Remove from pan. Cool completely. Makes 1 loaf.

Excuse ME, I posted the wrong recipe. Had to do a search and THIS IS THE ONE! It's wonderful!! Sour Cream Coffee Cake (have made this many times) 1 box white cake mix 1 box instant vanilla pudding 8 oz. sour cream 1/2 c. vegetable oil 4 eggs Mix all ingredients together at once. Beat AT LEAST 5 minutes - DON'T UNDERBEAT! Topping: 1 cup granulated sugar 1 cup chopped walnuts 1-1/2 heaping teaspoon ground cinnamon 1-1/2 heaping teaspoon cocoa Preheat oven to 350 degrees F. Butter and flour a 10" bundt pan. Put half of the batter in pan and sprinkle with half the topping. Add the rest of the batter. Sprinkle the rest of the topping. Cut through well with knife so that topping is mixed with the batter. Bake 1 hour. Cool 10 minutes before turning out.

shambo - Thanks for the link. The recipe looks interesting and as the author of the article spelled out, they certainly DID use the wrong pan size for that amount of dough (a common mistake in bread making that causes many failures). The shredding on the side of the loaf is a good example of too much dough in the wrong size pan. It didn't have enough rising time for that amount of dough before they tossed it in the oven. Glad they didn't submit that loaf for judging at the fair...(speaking from the perspective as a foods judge at fairs). All leaveners lighten the dough - whether it's from yeast or chemical leaveners, air, and steam from moisture in the dough - all of those are leaveners. As explained in "CookWise", "Yeast and chemical leaveners do not create new bubbles; they only enlarge air bubbles already existing in the dough." Perhaps a shot of chemical leavener is just the lift the bread needs to prevent it from being heavy. You'll also find waffle recipes that include both yeast and baking soda, but it's there for the lift that adds some lightness, not to neutralize the acidity. I'll have to do some more reading on the subject in my books... I find it interesting. -Grainlady

teresa, I use fat free, but can't remember if I used it in this recipe. Chocolate sour cream cake 1 cup all-purpose flour 1 cup sugar 3 tablespoons baking cocoa 1 teaspoon baking soda 1/4 teaspoon salt 1 cup sour cream 1 egg Instructions 1.Preheat oven to 350 degrees F. Coat an 8-inch square baking dish with cooking spray. 2.In a large bowl, combine all ingredients; beat until smooth. Pour batter into baking dish. 3.Bake 25 to 30 minutes, or until a wooden toothpick inserted in center comes out clean. Let cool, then cut into squares. Top with whipped cream, frosting of choice, or dust with confectionate sugar.