Banana Bread Loaf

Banana Bread Loaf

You can never go wrong with banana bread and I bet it is one of Starbucks best sellers. It’s quick and easy and I try to make any sweet dessert a bit healthier. Hence I have begun adding flax seeds and pumpkin seeds whenever it seems like a good fit. It tastes fabulous with the seeds in it. Normally I would add walnuts, but the seeds are more subtle and really compliment the tender and humble banana. My new addition from here on out.

This recipe calls for 1/2 cup of sour cream and it has to be the magic ingredient for its delicious and moist texture. I got this recipe from Eat Yourself Skinny Blog: (

Great for tea time, breakfast or dessert. Bananas…….always a good thing. And hey, there is nothing sexy about photographing Banana bread. Period.  So while I know I have a lot to learn in photographing my recipes……I bet even Leibovitz has much luck with banana bread! But trust me, it’s delicious. No really!

Here’s all you do:



1/2 cup (1 stick) light butter, softened 
1 cup sugar (I stay away from Splenda completely)
2 eggs
1 tsp. vanilla
1/2 cup light sour cream
1 cup mashed bananas (about 2 bananas)
1 1/2 cups all-purpose flour
1 tsp. baking soda
1/2 tsp. salt
1 Tablespoon flax seeds
1/2 cup pumpkin seeds

Preheat oven to 350 degrees F.  Mix together Flour, baking soda and salt in a separate bowl and set aside. In a medium to large mixing bowl mix together softened butter and sugar until well combined.  Then add in eggs and mix well.  Next add in vanilla, sour cream and mashed bananas then, while the mixer is on, slowly add the flour mixture until completely combined, scraping the sides and the bottom.

Meanwhile, grease your loaf pan and lightly flour so that your bread won’t stick.  If using one 9×5 loaf pan, bake bread for about one hour.  If using two smaller loaf pans, bake bread for about 45 minutes. Mine cooked for an hour to perfection!

Serve with friends and good cheer!

Bon Appétit!