Moist Banana Bread Recipe
This extra moist banana bread recipe is a melt-in-your-mouth loaf that you can enjoy for breakfast, dessert, or anytime in between!
Servings: 16
Ingredients
- 1 cup sugar
- 1 cup brown sugar
- ½ cup vegetable oil
- 3 eggs
- 1 tablespoon vanilla extract
- 12 ounces sour cream
- 4 bananas, overripe
- 2½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 whipped topping mix envelope
- pinch salt
Instructions
- Preheat oven to 350°F. Spray two large loaf pans with spray or grease and flour.
- In a large bowl, cream sugars, oil, and eggs. Add vanilla, sour cream, and bananas. Mix well.
- In a separate bowl, combine flour, baking soda, baking powder, salt, and powdered whipped topping.
- Add dry mixture to wet mixture and mix well.
- Pour into prepared pans. Bake for 45-50 minutes.
Video
Notes
STORE cooled banana bread in an airtight container and store for 3-4 days at room temperature. While not my favorite place, it can be wrapped and stored in the fridge for 5-7 days.
FREEZE. Wrap cooled banana bread recipe with plastic wrap then place it in a large resealable plastic freezer bag. Label the contents. Freeze for 3-4 months. Thaw at room temperature before warming to your liking.
Nutrition
Calories: 254kcal | Carbohydrates: 49g | Protein: 4g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.003g | Cholesterol: 43mg | Sodium: 92mg | Potassium: 209mg | Fiber: 1g | Sugar: 30g | Vitamin A: 196IU | Vitamin C: 3mg | Calcium: 53mg | Iron: 1mg