Oh, how I love the smell of Banana Bread baking in the oven! My family always knows when a bread is baking and when they know my Sour Cream Banana Bread is ready, they come a runnin’!
This recipe is perfect when you have bananas that have not been eaten up quickly enough! You can also freeze bananas to use in your bread later on. We like adding chocolate chips to our banana bread, not all of the time, but if we’re in the mood for something a bit sweeter!
Tip: If adding chocolate chips or nuts to your batter, be sure to add a little flour to chips before folding into batter. This stops the chips from sinking to the bottom of the loaf! Orange and chocolate is a wonderful combination.
3/4 c. granulated sugar
½ c. canola oil
2 large eggs
1 c. mashed bananas (about 3)
½ c. sour cream or plain yogurt
1 tsp. pure vanilla extract
1 1/5 c. King Arthur’s unbleached flour
1 tsp. baking soda
½ tsp. salt
Zest of two oranges or lemons
1 c. milk chocolate chips or walnuts, optional
Mix sugar, oil and eggs. Add bananas, sour cream, and vanilla extract. In a separate bowl, combine dry ingredients. If adding chocolate chips or nuts, sprinkle with flour to avoid sinking and fold into your batter. Add to wet and pour into a greased and floured loaf pan.
Bake in a 350-degree oven for 50-60 minutes or until toothpick inserted in center comes out clean!
You may want to try the following breads as well: