Moist Banana Bread Recipe
Moist banana bread made with sour cream and a whipped topping mix for extra tenderness.
Servings: 16 servings
Ingredients
Ingredients
- 1 cupsugar
- 1 cupbrown sugar
- 1/2 cupvegetable oil
- 3 eggs
- 1 tablespoonvanilla extract
- 12 ouncessour cream
- 4 bananas overripe
- 2 1/2 cupsall-purpose flour
- 1 teaspoonbaking soda
- 1 teaspoonbaking powder
- 1 whipped topping mix envelope
- pinchsalt
Instructions
Instructions
- Preheat oven to 350°F and place the oven rack in the center position. Grease and flour two large loaf pans or spray them with nonstick spray.
- In a large bowl, combine 1 cup sugar, 1 cup brown sugar, ½ cup vegetable oil, and 3 eggs. Beat or whisk until well blended.
- Add 1 tablespoon vanilla extract, 12 ounces sour cream, and 4 overripe bananas (mashed). Mix until the wet ingredients are evenly combined.
- In a separate bowl, whisk together 2½ cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon baking powder, a pinch of salt, and the whipped topping mix envelope until uniform.
- Add the dry mixture to the wet mixture in two or three additions, stirring gently after each addition until just combined. Do not overmix.
- Divide the batter evenly between the two prepared loaf pans and smooth the tops.
- Bake for 45–50 minutes, or until a toothpick inserted into the center comes out clean or with only a few moist crumbs.
- Cool the loaves in their pans on a wire rack for 10–15 minutes, then run a knife around the edges, remove the loaves from the pans, and cool completely on the rack before slicing.
Equipment
- Oven
- two large loaf pans
- nonstick spray or cooking spray
- Large Bowl
- Whisk
- Wire Rack
- Knife
Notes
Notes
STORE
cooled banana bread in an airtight container and store for 3-4 days at room temperature. While not my favorite place, it can be wrapped and stored in the fridge for 5-7 days.
FREEZE.
Wrap cooled banana bread recipe with plastic wrap then place it in a large resealable plastic freezer bag. Label the contents. Freeze for 3-4 months. Thaw at room temperature before warming to your liking.
STORE
cooled banana bread in an airtight container and store for 3-4 days at room temperature. While not my favorite place, it can be wrapped and stored in the fridge for 5-7 days.
FREEZE.
Wrap cooled banana bread recipe with plastic wrap then place it in a large resealable plastic freezer bag. Label the contents. Freeze for 3-4 months. Thaw at room temperature before warming to your liking.