Sour cream banana bread is probably my favorite, but the one I usually end up making (because I don’t always have sour cream) is the current Betty Crocker recipe. Recently, I found a new Betty Crocker banana bread that people recommend. Okay, so it’s not so new. It’s from the Betty Crocker Cookbook from 1972, and it’s recognizable in that it only calls for 3 tablespoons of “salad oil”. Or at least that’s what makes it recognizable to me, since so many modern banana breads are richer and more like cake.
This one rises up nicely and is slightly crumblier than the others. It’s perfect for adding toasted walnuts or pecans, and is light enough to where you might want to add a small pat of butter. All in all, I’d say it’s less like banana cake than a lot of other recipes.
- 2 1/2 cups all-purpose flour (12 oz)
- 1 cup granulated sugar (7 oz)
- 3 1/2 teaspoons baking powder
- 1 teaspoon salt
- 3 tablespoons salad oil
- 3/4 cup milk, I recommend whole
- 1 large or extra-large egg
- A cup finely chopped nuts
- 1 cup mashed very ripe bananas.
- Preheat oven to 350 degrees F. Grease and flour 9x5 inch loaf pan or two 8x4 inch loaf pans.
- Put all the ingredients in a large mixing bowl and beat on medium speed, scraping side and bottom of bowl often, until well blended. Pour into the pan (or pans).
- Bake the large loaf for 55 to 65 minutes or until wooden pick inserted in center comes out clean. For smaller loaves, start checking at 45 minutes.
- Let cool in the pan for about 30 minutes, then carefully remove from pan. Let the bread cool before slicing.