6-8ripe bananasmashed (the more ugly and brown the banana, the sweeter the bread)
1cupsour cream
4largeeggs
1 ⅓cupvegetable oil
3cupssugar
3cupsflourgluten-free (see tip in notes below)
2 ½teaspoonsbaking soda
1 ½teaspoonssalt
2teaspoonsvanilla
Instructions
Preheat oven to 325°F.
In a large mixing bowl, blend all the wet ingredients and sugar with a stand mixer or electric mixer. Once they are thoroughly blended and smooth, add the rest of the ingredients until well mixed.
Pour into 4 greased and floured 7 ½x 3 ½ inch loaf pans. Bake at 325°F for one hour. Enjoy!
Notes
Original recipe calls for 4 cups all-purpose flour. If making this gluten-free, use only 3 cups.
Yields four 7-inch loaves
Extra brown bananas - the browner and uglier = sweeter results!
Do you have a brown banana or two laying around but not enough to make the recipe? If so, you can peel them and toss them in a ziploc bag and place them in the freezer! Rather than slicing my bananas, I prefer to put them in the bag whole or cut in half. It makes it easy to tell how many frozen bananas I have on hand instead of trying to guess.
If using frozen bananas, be sure bananas are thawed all the way before mashing.
Try adding chocolate chips, chopped nuts or dried fruit to the batter if you're wanting to to experiment with different variations.