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Sour Cream Banana Bread

There's banana bread and then there's Bev's sour cream banana bread. The first tastes pretty good, usually isn't too dry, and smells nice while baking.  Bev's sour cream banana bread is a couple of levels better on all counts.  It tastes awesome, is wonderfully moist and makes the kitchen smell heavenly.

banana bread

(in all recipes C = cup, T = tablespoon, t = teaspoon)

1 C sugar
½ C oil
2 eggs
1 C mashed bananas (2 medium)
½ C sour cream
1 t vanilla
1 ½ C all purpose flour
1 t baking soda
½ t salt

Preheat oven to 350°F. Grease and flour bottom only of a 9x5 loaf pan. 

In large bowl beat together sugar and oil; add eggs, bananas, sour cream, vanilla and blend well.  Lightly spoon flour into measuring cup and level off.  Add flour, baking soda, salt, and stir just until dry ingredients are moistened.

Pour into prepared pan.

Bake at 350 degrees F for 50-60 minutes or until toothpick inserted into center comes out clean.

Cool 5 minutes and remove from pan. Cool completely. Wrap tightly and store in refrigerator. Makes 1 loaf.