Ingredients:

• 1 cup (212 g) granulated sugar (optional reduction, see notes)
• ½ cup (120 ml) oil (see variations for substitutions)
• 2 large eggs
• 1 cup (227 g) mashed ripe bananas (about 3 ripe bananas)
• ½ cup (113 g) sour cream
• 1 teaspoon vanilla extract
• 1½ cups (213 g) all-purpose flour (fluff, scoop, and level method)
• 1 teaspoon baking soda
• ½ teaspoon salt

Instructions:

1. Prepare the Oven and Pan:
   • Preheat your oven to 350°F (175°C).
   • Grease and flour a 9x5-inch loaf pan, or use mini loaf pans if preferred.
2. Mix Wet Ingredients:
   • In a large bowl, whisk together the sugar and oil.
   • Add eggs, mashed bananas, sour cream, and vanilla. Mix until well combined.
3. Add Dry Ingredients:
   • Incorporate the flour, baking soda, and salt into the wet ingredients.
   • Stir just until the dry ingredients are moistened.
4. Bake the Bread:
   • Pour the batter into the prepared loaf pan, spreading evenly.
   • Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
5. Cool and Serve:
   • Allow the bread to cool in the pan for five minutes.
   • Gently remove the bread from the pan and transfer it to a cooling rack to cool completely.

Storage:

• Keep the bread covered at room temperature.
• For longer storage, wrap well and freeze.

Notes and Variations:

• Sugar Reduction: For less sweetness, reduce sugar to ¾ cup, especially if bananas are very ripe.
• Oil Substitutions: Substitute up to half the oil with applesauce or use melted butter as an alternative.
• Flour Options: Use up to 50% whole wheat flour for a healthier twist.
• Doubling: This recipe can be doubled to make two loaves, ideal for freezing.

Nutrition