Easy Banana Bread Recipe – With Sour Cream

I came back from my camping trip with some fresh-but-badly-bruised bananas. Those bruised bananas were perfect candidates for banana bread.

I had some leftover sour cream in the refrigerator, and happened upon a banana bread recipe in Allrecipes.com (my favorite recipe site for realistic, quick, and easy recipes.)

The bread turned out perfectly moist (not raw or undercooked near the bottom part of the cake) and was loved by all.

With all due credit and respect to whoever Cathy is who submitted this, here goes.

Cathy’s Banana Bread

INGREDIENTS

• 1 cup mashed bananas
• 1 cup sour cream
• 1/4 cup margarine
• 1 1/3 cups white sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/4 teaspoon salt

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9×13 inch pan, or two 7×3 inch loaf pans.

2. 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.

3. Bake for 50 minutes in the preheated oven, or until a toothpick inserted into the center of the bread comes out clean.

MODIFICATIONS

• I added 3 bananas instead the recommended 1 cup.
• Of the 1-1/3 cup of white sugar, I used brown sugar for 1/3 cup.
• Others have added chopped walnuts to this.
• You can add about 1 cup of chocolate chips to this for a yummy chocolate chip banana bread recipe.