My favorite banana bread. This recipe can be easily made into a 9x13 cake, also. I have been making this bread for years and I prefer it to others I have tried. This is a moist, flavorful bread or cake and it uses vegetable oil and whole wheat pastry flour to make it a little more healthy.

Ingredients

10 serv.

bananas, ripened and mashed↗4
sour cream↗1⁄4 cup
vanilla extract↗1 teaspoon
cinnamon↗1 teaspoon
vegetable oil↗1⁄2 cup
large eggs↗2
brown sugar↗1 cup
lightly packed
all-purpose flour↗1 1⁄2 cups
whole wheat pastry flour↗3⁄4 cup
baking powder↗2 1⁄2 teaspoons
baking soda↗1⁄2 teaspoon
salt↗1 teaspoon
walnuts↗3⁄4 cup
(or pecans)

Step-by-step instructions

1
In a large bowl, mix first seven ingredients together until well blended. (I use an electric mixer).
2
Add the dry ingredients, mixing just until blended.
3
Add the nuts if you are using them.
4
Pour into a 9x5 loaf pan that has been sprayed with Pam, or a 9x13 cake pan that has been sprayed with Pam.
5
Bake the loaf for 55 to 60 minutes and the cake for 30 to 35 minutes or until firm to the touch. I frost the cake with Allspice Cream Cheese Frosting from Zaar.

Source: food.com

Original recipe ↗

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