Breads

Super Moist Banana Bread

52

My husband loves this bread. It is super moist. It makes quite a bit so I wrap up the extras and freeze it. When we are ready for more, I just pull it from the freezer. If you want less bread, the recipe can be halved.

48
1 C. butter (softened)
3 C. granulated sugar
6 eggs
2 tsp. Vanilla
3 C. Sour Cream (I use light)
4 tsp. Baking Soda
5-6 ripened bananas, mashed
1 tsp. Salt
5 C. Flour
Preheat oven to 350. Grease 4 bread pans. 3 large mixing bowls are required for this recipe. In a large bowl, mix sour cream and baking soda together. Set aside (the baking soda will make the sour cream fluff up and become foamy). In another large bowl, cream together butter, sugar, eggs, and vanilla. Mix in mashed bananas. In the last large bowl, combine flour and salt. Add flour to wet ingredients, mix well. Slowly add sour cream to mixture and fold in with spatula (do not mix as it will make the sour cream go flat. This is the same concept as folding egg whites). Some sour cream marbling is fine. Be sure not to over mix. Divide batter evenly between 4 bread pans. Bake for 50 minutes or until toothpick comes out clean.
Nutritions

Calories
242

Sodium
185mg
7% DV

Fat
12g
19% DV

Protein
4g
8% DV

Carbs
26g
8% DV

Fiber
1g
7% DV

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