The Complete Cooking Light Cookbook
Mom's Banana Bread
Page 79
| Course Type: Breads
(1 review)
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sturmhaus from ypsilanti, mi
This is a very versatile recipe. I tend to use whatever I have on hand (vanilla yogurt instead of sour cream, etc.), and it always turns out tender and moist.
It dresses up nicely if you sprinkle the inside of your baking pan with cinnamon-sugar before pouring in the batter. You could add a big handful of chocolate chips or nuts to change it up, too.
It freezes well. I make this pretty regularly for our family, slice it, wrap the slices and freeze them. The slices thaw quickly for an on-the-go breakfast or keep well in a lunch bag.
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