Ingredients
Scale
- 1 cup granulated sugar
- ½ cup vegetable oil
- 2 large eggs
- 1 cup mashed overripe bananas (about 3 medium bananas)
- ½ cup full-fat sour cream
- 1 teaspoon vanilla extract
- 1½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt (I use sea salt)
Instructions
- Preheat the oven to 350°F and spray a 9×5-inch loaf pan with nonstick spray.
- In a large mixing bowl, whisk together the granulated sugar and vegetable oil until thoroughly combined.
- Add the large eggs, mashed bananas, sour cream, and vanilla extract. Whisk until creamy and well combined.
- Incorporate the all-purpose flour, baking soda, and salt, stirring gently with a wooden spoon or rubber spatula until no flour pockets remain.
- Pour the banana bread batter into the prepared loaf pan, smoothing out the top evenly.
- Bake for 50-60 minutes until puffed and dome-shaped. A toothpick should come out clean or with moist crumbs.
- Allow the bread to cool in the pan for 15-20 minutes before transferring to a cooling rack to cool completely for about 1 hour.
Notes
Ensure your bananas are overripe for optimal flavor and sweetness.
Letting the bread cool before slicing helps maintain its moist texture.
You can add nuts or chocolate chips for extra flavor if desired.
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 13g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.