RCI-BR.003.0375.001
Sour Cream Banana Bread
This is a recipe I obtained from an estate sale. I obtained it when I purchased the family collection from the Hager estate in Canton, Texas in 1982.
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyintermediate
Ingredients
- 1 cup
- ½ cup
- 2 unit
- 1 cup
- ½ cup
- 1 teaspoon
- 1½ cups
- 1 teaspoon
- ½ teaspoon
Method
1
Preheat oven to 350°F and grease a 9x5-inch loaf pan.
2
Whisk together granulated sugar and vegetable oil in a large bowl until well combined.
3
Beat eggs into the sugar mixture one at a time, stirring well after each addition.
4
Fold mashed bananas, sour cream, and vanilla extract into the wet ingredients until just combined.
5
In a separate bowl, whisk together all-purpose flour, baking soda, and salt.
6
Gently fold the dry ingredients into the wet ingredients until just combined; do not overmix.
7
Pour batter into the prepared loaf pan and smooth the top.
8
Bake for 55 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
55 minutes
9
Allow the bread to cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.