Desserts Easy & Quick

This Light & Moist Banana Bread Takes 10 Minutes To Prep!

I can’t count the number of banana bread and cake recipes I’ve made over the years.  Many many many.  But only a couple stand out in my mind and this is one of them.   It’s called Cathy’s Banana Bread and I found it at Allrecipes.com.  I don’t know who you are Cathy but thank you, thank you, thank you!  I love this recipe because unlike my other “go to” banana bread recipe, this one is lighter in colour and feels more like a cake than a bread.  Also it requires less banana and in fact today I made half this recipe and only needed 1 banana.  It’s perfect when you’ve got that ignored brown banana left behind in the fruit bowl that nobody wants to eat.  Best of all, this dessert is easy and quick taking only 10 minutes to prepare!  I love it and I think you will too!  Enjoy!

CATHY’S BANANA BREAD

1 cup mashed bananas
1 cup sour cream
1/4 cup margarine
1 1/3 cups white sugar
2 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
A handful of walnuts (optional)

Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9×13 inch pan, or two 7×3 inch loaf pans.

Combine banana and sour cream. Set aside. In a large bowl, cream together the margarine and sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla and banana mixture. Combine the flour, baking soda, baking powder and salt; stir into the banana mixture.  Add nuts if desired. Spread the batter evenly into the prepared pan or pans.

Bake for 50 minutes in the preheated oven, or until a toothpick inserted into the center of the bread comes out clean.

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