Ingredients

• 1 cup (212g) granulated sugar (see notes for reducing sugar)
• ½ cup oil (see notes for substitutions)
• 2 eggs
• 1 cup (227g) mashed ripe bananas (about 3 bananas)
• ½ cup (113g) sour cream
• 1 teaspoon vanilla extract
• 1 ½ cups (213g) all-purpose flour (see notes)
• 1 teaspoon baking soda
• ½ teaspoon salt

Instructions

1. Preheat oven to 350°F (175°C).
2. Prepare the pan – grease and flour a 9x5-inch loaf pan (or mini loaf pans).
3. Mix wet ingredients – in a large bowl, whisk together sugar and oil. Add eggs, mashed bananas, sour cream, and vanilla, then mix well.
4. Combine dry ingredients – add flour, baking soda, and salt. Stir until just combined.
5. Bake – pour batter into the prepared pan and bake for 50-60 minutes or until a toothpick inserted into the center comes out clean.
6. Cool – let the bread cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
7. Store – keep covered at room temperature or freeze for later.

Notes & Variations

• Sugar Reduction: Reduce sugar to ¾ cup if using very ripe bananas.
• Oil Substitutions: Replace up to half of the oil with applesauce or use melted butter.
• Flour Tips: For a healthier option, substitute up to 50% whole wheat flour. When measuring, fluff the flour, scoop, and level without packing.
• Storage: This bread freezes well—consider doubling the batch!

Nutrition