I made banana bread yesterday , it’s been a long time and i happened to have overripe bananas laying around on the counter . The problem with banana bread is , there are tons of recipes out there , throughout the years i’ve tried plenty recipes , sometimes i forget which one that tasted the best , and which one is the okay so so version . So going through my recipe box was tricky , i had to try to remember which one was this . But the one that i picked yesterday was the one without butter , so i considered it a little healthier version .. \ud83d\ude00 My husband said he’s not going to have a slice of it .. but then i said just a little slice is okay , plus i don’t even use butter , just oil to replace the butter . But i forgot to mention the part that i used 1 cup of sugar .. oops .. LOL<\/p>\n
This is my fave version of banana bread , it is easy and moist and really delicious . Make sure you at least have 3 large over ripe bananas for this recipe . Lacking of banana can cause the bread turned out a little drier . But if you follow the recipe , it will give you a moist bread . For a healthier version to , use wheat flour for half of the recipe calls .<\/p>\n
Direction :\u00a0<\/span><\/p>\n 3 1\/2 large over ripe bananas , mashed<\/p>\n 1 cup of sugar<\/p>\n 2 large eggs<\/p>\n 1 \/2 cup of vegetable oil<\/p>\n 2 tbsp. of sour cream<\/p>\n 1 tsp. of vanilla extract<\/p>\n 1 2\/3 cup of all purpose flour<\/p>\n 1 tsp. of baking soda<\/p>\n 1\/4 tsp. of gr.cinnamon<\/p>\n 1. Preheat oven to 350 F , line a loaf pan with parchment paper .<\/p>\n 2. Sift the dry ingredients together , set aside . Beat the eggs and sugar on high speed for 10 minutes .( this is when standing mixer comes in handy ) .<\/p>\n 3. After 10 minutes , add in the vegetable oil , keep mixing , scrape off the sides . Then add the mashed bananas , sour cream and vanilla , mix well . FInally fold in the flour . Pour into the loaf pan and bake about an hour . I used 9×5 loaf pan .<\/p>\n <\/p>\n","protected":false},"excerpt":{"rendered":" I made banana bread yesterday , it’s been a long time and i happened to have overripe bananas laying around on the counter . The problem with banana bread is , there are tons of recipes out there , throughout the years i’ve tried plenty recipes , sometimes i forget which one that tasted the best , and which one is the okay so so version . So going through my recipe box was tricky , i had to try to remember which one was this . But the one that i picked yesterday was the one without butter , so i considered it a little healthier version .. \ud83d\ude00 My husband said he’s not going to have a slice of it .. but then i said just a little slice is okay , plus i don’t even use butter , just oil to replace the butter . But i forgot to mention the part that i used 1 cup of sugar .. oops .. LOL This is my fave version of banana bread , it is easy and moist and really delicious . Make sure you at least have 3 large over ripe bananas for this recipe . Lacking of banana can cause the bread turned out a little drier . But if you follow the recipe , it will give you a moist bread . For a healthier version to , use wheat flour for half of the recipe calls . Direction :\u00a0 3 1\/2 large over ripe bananas , mashed 1 cup of sugar 2 large eggs 1 \/2 cup of vegetable oil 2 tbsp. of sour cream 1 tsp. of vanilla extract 1 2\/3 cup of all purpose flour 1 tsp. of baking soda 1\/4 tsp. of gr.cinnamon 1. Preheat oven to 350 F , line a loaf pan with parchment paper . 2. Sift the dry ingredients together , set aside . Beat the eggs and sugar on high speed for 10 minutes .( this is when standing mixer comes in handy ) . 3. After 10 minutes , add in the vegetable oil , keep mixing , scrape off the sides . Then add the mashed bananas , sour cream and vanilla , mix well . FInally fold in the flour . Pour into the loaf pan and bake about an hour . I used 9×5 loaf pan . <\/p>\n","protected":false},"author":16,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"ngg_post_thumbnail":0,"footnotes":""},"categories":[9,12],"tags":[],"class_list":["post-2497","post","type-post","status-publish","format-standard","hentry","category-food-desserts","category-desserts-recipes"],"_links":{"self":[{"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/posts\/2497","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/users\/16"}],"replies":[{"embeddable":true,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=2497"}],"version-history":[{"count":1,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/posts\/2497\/revisions"}],"predecessor-version":[{"id":2498,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/posts\/2497\/revisions\/2498"}],"wp:attachment":[{"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=2497"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=2497"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=2497"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}