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yummiest banana bread

Posted on Dec 22, 2013 by in CELEBRATE | 0 comments


We have made this MULTIPLE times…. this is a decadent, moist and light textured banana bread. Stay away if you’re trying to eat healthy. 😉  This is a very very slight adaptation from a recipe we found online called “Prize Winning Banana Bread” at

Pebbles has made this 100% on her own as it’s really easy.  We count this as “home economics.” 😉

bananabreadcollagePhoto above shows the bread without chocolate chips – they are optional. We normally DO throw them in though !!!


  • ½ cup butter, softened
  • ¼ cup vegetable oil
  • 3/4 cup white sugar
  • ½ cup brown sugar
  • 2 eggs
  • 1½ cups mashed ripe bananas (I use 3 medium ripe bananas)
  • ½ cup sour cream
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1/2 cup chocolate chips
  • additional brown sugar to pat on top of batter

How to make it:

  • Cream together butter, oil, white sugar, brown sugar and eggs.
  • Add mashed bananas, sour cream and vanilla, stirring together.
  • Mix in flour, baking soda and salt, stirring til blended.
  • Stir in chocolate chips!
  • Pour into 2 small loaf pans (we’ve tried one large one and the middle takes FOREVER to bake because it’s so moist) – or make muffins !
  • Sprinkle additional brown sugar generously over top of batter, using your hand to gently pat some of it into the batter.
  • Bake at 325 degrees: large loaf pan for about 1 – 1.5 hours, smaller loaves for about 45 mins – 1 hr. Watch the loaf and just keep checking it with a wooden skewer, should come out clean from batter. You might choose to make into 24 muffins to freeze for future lunch bags.
  • Allow bread to cool in pans for about 20 minutes, then run a sharp knife around the edges, tap the pan on the counter several times to release the bread from the bottom of the pan, then invert pan over a wire rack and let the bread fall onto the rack to finish cooling completely.

Enjoy !!

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