Below is recipe for 1 regular size loaf. The key to tasty banana bread is to use really RIPE bananas - the blacker the better. When bananas get spotty I leave them in their skins, place whole banana in freezer bag. Then wait until I have at least 3 (mashed equals approximately one cup). This morning I had enough blackened bananas in my freezer to make 10 loaves using smaller tin foil pans (8 3/4 x 4 5/8 x 2 1/8) that I buy at Dollar Store - easy to share with Family & Neighbors.
|250 ml||1 cup mashed VERY RIPE Bananas, approx. 3.|
|250 ml||1 cup white sugar|
|50 ml||1/4 cup vegetable oil|
|125 ml||1/2 cup sour cream|
|375 ml||1.5 cups all purpose flour|
|5 ml||1 tsp baking powder|
|5 ml||1 tsp baking soda|
|2 ml||1/2 tsp salt|
Remove 3 frozen bananas from freezer, they will be thawed in about 15 minutes.
Grease a 9 x 5 loaf pan. Preheat oven to 325.
Snip one end of each thawed banana and squeeze banana pulp into a large bowl. Combine bananas with sugar, oil, sour cream and eggs.
In separate bowl sift the dry ingredients. Add to wet banana mixture stirring just until combined. Pour into loaf pan. Bake for approximately 60 - 75 mins until tester inserted in center comes out clean.
If using smaller tinfoil loaf pans bake for 45-50 minutes - until tester inserted in centre comes out clean.
OPTIONAL: blend 1/4 cup chocolate chips or nuts to batter.
PREP TIME: 15 minutes.
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