Happy February everyone!!! I feel like we are almost done with winter (not a fan of the cold) and inching closer and closer to spring (and warmer weather).
In the mood to try a new banana bread recipe and had always seen this Flour’s Famous on the web. Being the banana bread obsessed individual that I am, I had to give it a go. It’s definitely something I enjoyed and would make again. Really a traditionally great recipe to have on hand and use CONSTANTLY. We loved it. I also spread some NUTELLA on MY piece – woohoo heavenly. It stayed moist and fresh for many days too. There are so many reasons you should make this banana bread, now get to it!
Base recipe courtesy of the Food Network.
- 1 cup sugar
- 2 eggs, room temp.
- 1/2 cup avocado oil (or any veg oil)
- 4 small, very ripe banana, mashed
- 2 tbs sour cream
- 1 tsp vanilla extract
- 1 2/3 cups flour
- 1 tsp baking soda
- 1/4 tsp cinnamon
- 1/2 tsp salt
Preheat oven to 350 F. Grease or spray (2) 9×5″ loaf pans OR line with parchment paper.
In a large bowl, using an electric mixer, beat the sugar and eggs on medium/high speed for 5 minutes. Next, drizzle in slowly the oil while beating the ingredients with mixer. Then, add the mashed bananas, sour cream and vanilla and mix until incorporated. Lastly, add the flour, baking soda, cinnamon and salt and mix on low, until fully combined. Transfer batter evenly to the two loaf pans. Bake for 35-40 minutes. You may want to throw a sheet of aluminum foil over the pans for the last 10 minutes, to prevent the tops from getting too brown. Remove from oven and allow to cool in pans prior to turning over and slicing. Store leftovers in an airtight container.
Yields 2 banana bread loaves.