The Best Banana Bread

I have had countless slices of banana bread over the years. I LOVE quick breads… zucchini, carrot, pumpkin and banana – yum! And of course I’m always in search of the best recipe. My sister in law shared this one with me years ago and I have never made another recipe since. The sour cream in this recipe makes it deliciously moist. When I want a little something extra I top it with cinnamon streusel or add chocolate chips. I often make these in muffin form as well for a quick breakfast. Try this recipe and I’m fairly confident you’ll love it as much as I do!

Ingredients:

2 large overly ripe bananas
1/2 cup sour cream
1/2 cup vegetable oil
2 t vanilla extract
2 eggs
1 1/2 cups flour
1 cup sugar
1 1/2 t baking soda
1/2 t salt
1 t cinnamon
1 cup semi sweet chocolate chips, optional

Cinnamon Streusel Topping:

1/3 cup packed light brown sugar
2 T flour
1 T butter

Preparation:

Preheat oven to 350 degrees.
Mash bananas and combine with eggs, sour cream, oil and vanilla. Combine dry ingredients and mix into wet ingredients combining thoroughly. Stir in chocolate chips if desired. Pour into greased loaf pan and bake for 1 hour or until a toothpick inserted in the center comes out clean.
If making muffins, pour batter into well greased muffin tins or into paper liners. Bake at 400 degrees for 20 minutes or until done.

For optional streusel topping:

Combine brown sugar and flour. Cut in butter and mix until crumbly. Sprinkle on top of bread or muffins before baking.