Prep 15 mins
Cook 1 hr
- 118.29 ml margarine or 118.29 ml butter
- 236.59 ml sugar
- 2 eggs
- 4.92 ml vanilla
- 354.88 ml flour
- 4.92 ml baking soda
- 2.46 ml salt
- 236.59 ml mashed banana
- 118.29 ml chopped nuts (omit if you don't like nuts)
- 118.29 ml sour cream
- Grease 1 large loaf pan.
- Cream margarine, sugar, eggs and vanilla.
- Add dry ingredients, then bananas, nuts and sour cream.
- Mix well.
- Bake at 350 F for 1 hour.
I have to type this review with one hand because I can't stop eating this AMAZING BREAD with the other!!! I used crushed pecans and baked in a 10x10 pan for 40 minutes. nom nom nom,,,
Well, what can I say that hasn't already been said 133 TIMES!!!! Holy cow, this is a great recipe! I made muffins and I had to hide them from the family or they would have been eaten before nightfall! This is now my go-to banana bread/muffin recipe. So moist, so flavorful! Thank you. ******UPDATE******** I've gotten this down to 3 WW pts/serving with the following subs: light margarine, egg beaters, f/f sour cream, no nuts. Also: I get 18 muffins out of one batch. And still, SO YUM-O!
I too added cinnamon but used splenda, and only one egg and one egg white and it turned out wonderful! very moist. Thanks for posting!