Moist Banana Bread
Moist and tasty banana bread, perfect for banana lovers. Add a crunchy nut or cinnamon-sugar topping for a special treat.
Prep Time15 mins
Cook Time1 hr
Total Time1 hr 15 mins
Servings: 12 Slices
- 1 cup white sugar
- 1/2 cup vegetable oil
- 1 large egg
- 3 tablespoons sour cream
- 2 cups flour
- 1 teaspoon vanilla
- 1 teaspoon baking soda
- 2 1/2 large or 3 medium bananas ripe, or frozen and thawed
- 1/2 cup chopped walnuts optional
- additional walnuts for topping optional
Preheat oven to 325 degrees F.
Spray bread pan with cooking spray. Line the long sides and bottom with a piece of wax paper or parchment paper. Spray paper with baking spray.
In a mixing bowl combine sugar and oil. Mix well.
Add the egg, sour cream, and vanilla. Mix until smooth.
Add the flour and baking soda, blend just until flour is incorporated.
Add the bananas. Mix until blended, but do not over mix.
Stir in walnuts, if using.
Pour batter into prepared pan.
Top with chopped walnuts (or cinnamon-sugar) if desired.
Bake in 325 degree F oven for 45 to 60 minutes. Time will depend on the moisture content of bananas.
Bread is done when a toothpick inserted into the center of bread comes out clean or with a few crumbs.
Remove from oven when done.
Allow to cool at least five minutes before removing bread from pan.
Nutritional data provided for general guidance only and includes optional nuts in the bread.
- Greek yogurt can be used in place of sour cream.
- Replace half of the white sugar with brown sugar for a deeper flavor.
- Walnuts can be replaced with pecans, other nuts, chocolate chips or can be omitted.
- Nut topping can be replaced with a cinnamon crunch topping, just combine 1/4 cup of sugar with 1/2 teaspoon of cinnamon.
- Vegetable oil can be replaced with melted butter.
Serving: 1slice | Calories: 289kcal | Carbohydrates: 39g | Protein: 4g | Fat: 14g | Saturated Fat: 2g | Cholesterol: 15mg | Sodium: 100mg | Potassium: 141mg | Fiber: 2g | Sugar: 20g | Vitamin A: 54IU | Vitamin C: 2mg | Calcium: 14mg | Iron: 1mg