I know I’m usually all about the makeovers, adding my own personal spins and of course, zhushing desserts up, but today it’s all about a classic. In my opinion, there is nothing better than a fresh baked loaf of banana bread and this one takes the cake, pun totally intended 🙂
A really great banana bread is one recipe you should always have on hand and I thought with summer winding down soon (sorry for bringing that up), it would be a great time to share this with you. Truth is, it’s great at any time, but I find I start making it even more when temps start to get slightly cooler in the mornings.
Now, this is a super easy recipe that doesn’t even require a mixer. My only suggestion is that you use bananas that are basically on their way out. You know all those bananas sitting on the counter that have turned really brown – don’t chuck them! The darker they get , the better. That’s what makes banana bread so heavenly.
It bakes up beautifully and I’m all about that golden crust it gets on the top, locking in all that flavor! All that’s left to do now is pour yourself a big cup of coffee and dig in. This is a must for brunch and I hope you give it a try over the weekend. Happy baking!
Everyone needs a great banana bread recipe and this one is a keeper. Full of flavor and a hint of cinnamon, it’s perfect right out of the oven and even better the next day. For the best results, let the bananas get nice and brown before you use them.
- 1/2 cup vegetable oil
- 1 cup sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 1 cup bananas, mashed
- 2 cups all-purpose flour
- 2 teaspoons cinnamon
- 3/4 teaspoon salt
- 1 teaspoon baking soda
- Preheat oven to 350°F and grease a standard 9x5-inch loaf pan.
- In medium size mixing bowl, whisk together vegetable oil, eggs and sugar until pale yellow.
- Whisk in vanilla extract and sour cream.
- Stir in mashed bananas.
- Add flour, cinnamon, salt and baking soda and mix just until combined.
- Pour batter into prepared loaf pan and bake for 60-65 minutes