Banana Bread Recipe With Oil And Sour Cream
If you're looking for a delicious and easy-to-make dessert, banana bread is the perfect choice. Not only is it a classic treat that everyone loves, but it's also a great way to use up those overripe bananas that are sitting on your countertop. This banana bread recipe with oil and sour cream is the perfect combination of moist, dense, and flavorful. It's sure to become a new favorite in your household.
Ingredients
Before we get started, let's gather all the ingredients we need:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup vegetable oil
- 1 cup granulated sugar
- 2 large eggs
- 3 medium ripe bananas, mashed (about 1 cup)
- 1/2 cup sour cream
- 1 teaspoon vanilla extract
Instructions
Now that we have all the ingredients, let's get started with the recipe:
- Preheat your oven to 350 degrees F (180 degrees C).
- In a medium bowl, whisk together the flour, baking soda, and salt.
- In a separate large bowl, whisk together the oil and sugar until well combined.
- Add the eggs, one at a time, whisking well after each addition.
- Stir in the mashed bananas, sour cream, and vanilla extract until well combined.
- Add the dry ingredients into the wet ingredients and stir until just combined.
- Pour the batter into a greased 9x5 inch loaf pan.
- Bake for 60-70 minutes or until a toothpick inserted into the center of the bread comes out clean.
- Cool the bread in the pan for 10 minutes before removing it and placing it on a wire rack to cool completely.
Variations
One of the great things about banana bread is how versatile it is. Here are a few variations to try:
- Add chocolate chips, chopped nuts, or dried fruit to the batter for extra flavor.
- Substitute the sour cream with Greek yogurt or buttermilk for a tangy twist.
- Swap out the vegetable oil with melted butter or coconut oil for a different texture.
- Add a streusel topping made with butter, flour, and sugar for a crunchy finish.
Storage
Banana bread can be stored at room temperature for up to 3 days or in the refrigerator for up to a week. You can also freeze banana bread for up to 3 months. Wrap it tightly in plastic wrap and then in aluminum foil before freezing.
Conclusion
This banana bread recipe with oil and sour cream is sure to become a staple in your household. It's the perfect treat for any occasion, whether you're looking for something to serve at a brunch, a dessert to bring to a potluck, or just something to snack on throughout the week. With its moist texture and delicious flavor, it's guaranteed to be a hit with everyone who tries it.