Banana Bread (Mels)
Yield: 1 loaf
Courtesy of Mels:
https://www.melskitchencafe.com/sour-cream-banana-bread/
½ cup oil (or melted butter, can also sub up to 50% with applesauce)
2 eggs
1 c mashed ripe bananas, about 3 ripe bananas (227 g)
½ c sour cream (113 g)
1 tsp vanilla
1 ½ c all-purpose flour (213 g) (can use up to 50% whole wheat flour)
1 tsp baking soda
½ tsp salt
Preheat the oven to 350 deg.
Grease and flour a 9X5-inch loaf pan (or several mini loaf pans).
In a large bowl, whisk together the sugar and oil.
Add the eggs, bananas, sour cream and vanilla; blend well.
Add the flour, baking soda and salt; stir just until dry ingredients are moistened.
Spread the batter evenly in the prepared pan.
Bake for 50-60 minutes until toothpick inserted in the center of the loaf comes out clean.
Cool for five minutes in the pan. Gently turn out onto a cooling rack and cool completely.
Store covered at room temperature (the bread also freezes great).
