A slice of freshly baked quick bread of some sort sounded really good this morning. I walked into my kitchen and saw I had some ripe bananas, so it was obvious.
- 1 1/2 cups of all-purpose flour
- 1/2 cup of granulated sugar
- 1 teaspoon of baking soda
- 1/2 teaspoon of salt
- 1/2 teaspoon of cinnamon
- 4 ripe bananas, mashed
- 1 egg, lightly beaten
- 1 1/2 teaspoons of Mexican vanilla extract
- 1/2 cup of butter, melted and cooled
- 1/4 cup of sour cream
Preheat the oven to 350 degrees F. Grease an 8-inch loaf pan.
In a large bowl combine flour, sugar, baking soda, salt and cinnamon. Mix well and set aside.
In a medium bowl combine bananas, egg, vanilla extract, butter and sour cream until blended.
Incorporate the wet ingredients into the dry ingredients and pour batter into the prepared loaf pan.
Bake for 50 minutes or until the cake tester/toothpick inserted into the center comes out clean.
14 thoughts on “Banana Bread”
Yum! This should go well tomorrow morning with a cup of coffee!
It does go well.
The recipe looks like something I could tryout. Next time I notice my banana’s are ripe I will do it.
Let me know how it turns out! 🙂
It looks absolutely yummy!
Looks incredible Anne! I have been actually yearning for a good banana bread!! The sour cream must make it very moist. I have never tasted Mexican vanilla extract. Sounds wonderful!!
Thanks Judy! I love using sour cream in my bread –it really does make it moist! 🙂
Thanks Massi! 🙂
Looks delicious think i will try it this morning!
I hope you’ll enjoy it Debbie! Thanks for stopping by.
I am baking it as I type! Hope they like it at the New Years Eve party!
Love this recipe, I make it often Substituting Greek yogurt for the sour cream and adding mini chocolate chips. Always comes out perfect! It disappears quickly!