- Excellent! I did make some changes, so I could enjoy a slice (or two) along with my family. I used Best Life for baking instead of butter, 1/2 cup splenda blend, nonfat sugar-free vanilla yogurt instead of sour cream and used all whole wheat flour. Following the review by Naples, I added a tsp. each of lemon juice & baking powder. Finally, I had three bananas “ready” so I used all three and I did mash them rather than slice. My favorite part of this recipe was even though I used all whole wheat flour, this was the most moist banana bread……ever! DELISH! Thank you for sharing your recipe that made my adjustments turn out so well!
- Out. of. this. world. Wow. Rich, yet delicate…a wonderful bread. After reading reviews, I (like I tend to do) followed the advice of Naples34102: soft butter (not melted), tsp of lemon juice. I really think this will solve the issues of the banana browning that some have experienced. I will admit, my bread has only been out of the oven for 30 minutes… I couldn’t wait any longer to test it. WOW. It is so good! I can see why people eat the whole loaf right away! I sprinkled just half the loaf with chopped nuts for coworkers who do not care for nuts. I am sure this will be a HUGE hit!! **used light sour cream.
To Make this Recipe You’Il Need the following ingredients:
This moist banana bread is the best I’ve ever tasted. It’s also very easy to make!
- Prep Time: 10 mins
- Cook Time: 1 hr
- Additional Time: 10 mins
- Total Time: 1 hr 20 mins
Ingredients
- 1 cup white sugar
- ½ cup butter, melted
- 2 eggs
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup sour cream
- ½ cup chopped walnuts
- 2 medium bananas, sliced
Directions
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9×5-inch loaf pan.
- Stir sugar and melted butter together in a large bowl. Add eggs and vanilla; mix well. Combine flour, baking soda, and salt; stir into butter mixture until smooth. Fold in banana slices, sour cream, and walnuts; transfer into the prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center of the loaf comes out clean, about 1 hour. Cool loaf in the pan for 10 minutes before inverting onto a wire rack to cool completely.
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