Very moist and fluffy inside, golden brown outside; sour cream added the extra moist and tangy flavor, I used ¾ cup of brown sugar, and I thought it was the right sweetness. If you have some ripe bananas on hand or you love banana bread, I will definitely recommend this recipe.
YIELD
12 servingsPREP
15 minCOOK
60 minREADY
1½ hrsIngredients
Directions
Preheat oven to 350℉ (180℃) degree. Coat a regular loaf pan with cooking spray or greased with butter.
Cream butter, olive oil and sucanat in a large bowl, pour in eggs, mix well.
Stir in flour, soda, and salt. Stir in bananas, sour cream, and vanilla until well mixed.
Bake for 55 to 60 minutes or until brown at edges, inserting a wooden stick in the center comes out clean.
Let cool on a wire rack for 15 minutes. Remove from the pan and cool on a wire rack.
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