Banana bread is a versatile favorite for many. It can be a dessert, a snack or a quick breakfast that even the kids will eat. But not all banana bread recipes are created equal. Some are dry, crumbly, or even lack great banana flavor. Trying to find the perfect recipe can take a while, but the search stops here thanks to Dacula resident Traci Chapman.
There is one simple reason why Chapman loves this recipe and you will too.
“I love this recipe because it is not dry like many banana bread recipes,” Chapman said.
Traci got this recipe from her mom, and it has been quickly spreading to moms all over the Hamilton Mill subdivision.
“I started serving it at my moms club playgroups, and all of the moms would ask for the recipe or ask me to make it again for the next playgroup,” Chapman said. “It is great for using up over-ripe bananas that no one in my family will eat.”
1 1/2 cups flour
3/4 teaspoon baking soda
1/4 teaspoon salt
1 cup sugar
2 eggs lightly beaten
3/4 cup canola oil
3 tablespoons sour cream
2-3 ripe bananas mashed
1/2 cup pecans (optional)
1. Grease loaf or 6-cup Bundt pan.
2. Mix flour, soda, and salt.
3. Add the rest of the ingredients, and stir until blended.
4. Bake at 325 degrees for 1 hour to 1 hour 10 minutes.
5. Let cool 15 minutes.
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