Banana Bread with Sour Cream and Oil
This is a golden brown slightly lighter textured less-sweet banana bread made with vegetable oil and sour cream. It rises fairly high and has a nice shape to it. Make sure to thoroughly mix the dry ingredients before adding them to the batter because the batter doesn't get stirred very much and unevenly mixed leavening agents may leave streaks.
Servings 12
Cost 5
Ingredients
- 2 cups all-purpose flour 280 grams
- 1 ½ teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup granulated sugar 200 grams
- 2 large eggs at room temperature
- ⅓ cup vegetable oil
- 1 teaspoon vanilla extract
- 4 very ripe medium bananas mashed (1 ½ cups)
- ½ cup sour cream 114 grams
- ½ cup mini chocolate chips or toasted walnuts or pecans optional
Instructions
- Preheat the oven 350°F Grease and flour a 9x5 inch loaf pan. I always use Pyrex for this one.
- In a large bowl, thoroughly whisk together the flour, baking powder, baking soda and salt.
- Combine the sugar, eggs, oil, and vanilla in a mixing bowl and mix just until blended.
- Add the bananas and sour cream and mix until just blended. Scrape down the sides of the bowl, add the flour mixture, and mix until just blended.
- Transfer batter to loaf pan and bake for about 75 minutes (test it after 60) or until a toothpick inserted in the center comes out clean.
- Let cool on a rack for 10 minutes.Loosen edges with a knife and let cool for another 30 minutes, then invert from pan and let cool completely.
Notes
I use a Pyrex loaf pan for this and the bake time is almost always 75 minutes. Time may vary depending on type of loaf pan. I also like to line the loaf pan with a strip of parchment.
