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Mama's Banana Bread

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“My family absolutely loves when I make this! It looks complicated, but it's really not. I got this out of a Paula Deen magazine. Just a few hints...I use flexible cookware when I bake and the first time I made this I had to use 3 regular sized loaf pans. The next time I used two flexible bunt pans it turned out great! I couldn't find one on here that used brown sugar in place of white. So I thought I would share this one. I don't know how many servings this makes, all I know is that it will feed my brood and then some. **Note: I have substituted Splenda Brown Sugar and light sour cream as well; it still turns out fantastic! Please let me know what you think!”
READY IN:
1hr 35mins
SERVES:
12-15
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 350. Grease two (6x9 inch) loaf pans.
  2. In a small bowl, mash bananas together with vanilla.
  3. In a large bowl combine brown sugar, oil, sour cream, and eggs, stirring until combined.
  4. In a medium bowl, combine flour, baking soda, baking powder, and salt. Gradually add to sugar mixture, stirring until just combined. Stir in banana mixture, ground pecans, and mini chocolate morsels.
  5. Pour into pans and bake for 1 hour and 15 minutes, or until wooden pick inserted in center comes out clean. Let cool in pans for 15 minutes; remove from pans, and cool completely on wire racks.

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