Sour Cream Banana Bread
This week's recipe comes from my Nourish teammate, Katie.
She shared, "My youngest made this banana bread at preschool for Mother's Day a few years back. All of the parents loved it so much that we asked for the recipe."
Katie also recommends making the recipe into mini muffins as a fun variation.
Makes 1 loaf (approx. 18 slices)
- 1-1/2 cups all-purpose flour
- 1 cup sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup mashed ripe bananas (about 3 medium)
- 2 eggs, beaten
- 1/2 cup canola oil
- 1/2 cup sour cream (or plain Greek Yogurt)
- 1 teaspoon vanilla extract
Coat a 9x5-in. loaf pan with cooking spray and dust with flour; set aside.
In a large bowl, combine the flour, sugar, baking soda and salt. Combine the bananas, egg substitute, oil, sour cream and vanilla; stir into the dry ingredients just until moistened.
Pour into prepared pan. Bake at 350° for 55-65 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pan to a wire rack.
Note: This recipes also makes amazing mini muffins for school lunches! Line mini muffins tins with paper liners, using a mini ice-cream scoop, place 1 scoop batter in each liner. Bake at 350 degrees for 12-14 minutes. Toothpick should come out clean, and tops should be golden brown.