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. Wrap tightly and
store in refrigerator. Makes 1 loaf.

Yes, whenever I make bannana bread I always use 1/2 cup applesauce. 1/2= 1 bannana.

I agree, I often add applesauce in place of banana, and sometimes I just up the sour cream that my recipe calls for. It's an old recipe and called for "from 2 tablespoons to 1/2 cup sour cream" depending on how moist you want the bread to be, so it gives some wiggle room. I've also added crushed pineapple in place of some of the banana, along with some coconut, gives it kind of a tropical flavor...

Annie

I've been known to put softening pears that needed a home into banana bread :-)

I routinely sub applesauce for that third banana.

My first thought was applesauce, but you could make it with just 2 bananas, especially if they're large. Could use a little sour cream if you like. To me, I like a lot of bananas in there so I usually put 4 in. And I NEVER use oil, only softened butter. Oil makes it too greasy, although some think greasy is moist. Which I suppose in a way it is but not a moist that I like.

Thanks. I had no applesauce, but lots of sour cream. So I used glenda's recipe. From now on I'll use that as my "2 banana backup". It was very good (still is: my husband does not eat it, so it's ALL MINE). It is the first recipe I've used that does not call for nuts. It IS very moist, but I did not know that was due to the oil vs. the butter in my usual recipe.

Now I have options!