The best banana bread ever! I mean it…. Do you want to know my secret? I don’t use OIL! I use sour cream instead and you can tell the difference when you eat this banana bread because it is so moist!!! We love bananas in my family and rarely ever have any left over for the bananas to even go bad, so I have to buy some especially for banana bread and leave them in a separate spot and put ” Do not eat- For banana bread”You will find that the recipe is for 3 loafs… 3!!!! Why 3? Because in my house a loaf will be gone so quickly between my husband and my son that I don’t even get a piece or have any to share. My son is a very picky eater but he sure loves this banana bread so I always make sure he gets enough when I make it. You also will won’t to share 1 loaf…. I know crazy huh, but thats why you make 3 so you can share. I always send one to work with my husband. He says its gone within 15 minutes of him showing up! I hope you enjoy this yummy banana bread!!!
Here’s what you’ll need:
- 1/4 cup white sugar
- 1 teaspoon ground cinnamon
- 3/4 cup butter
- 3 cups white sugar
- 3 eggs
- 6 very ripe bananas, mashed
- 1 (16 ounce) container sour cream
- 2 teaspoons vanilla extract
- 2 teaspoons ground cinnamon
- 1/2 teaspoon salt
- 3 teaspoons baking soda
- 4 1/2 cups all-purpose flour
- 1 cup chopped walnuts (optional)
- 3 loaf pans
First you need to preheat your oven to 300 degrees F (150 degrees C). Grease 3 loaf pans with spray or butter. I use my kitchen aid mixer but use what you like. First cream your butter and 3 cups sugar.
Next, mix in eggs one at a time, add mashed bananas, sour cream, vanilla and cinnamon.
Last, mix in the salt, baking soda and flour. Then add your nuts if you would like.
Divide into prepared pans. In a small bowl, stir together 1/4 cup white sugar and 1 teaspoon cinnamon. Sprinkle on top of each pan. This will make a sugary “Crust” on the top and is my favorite part!
Bake for 56 mins to 1 hour, until a toothpick inserted in center comes out clean. Cool for 10 minutes and eat and enjoy!