Ingredients:

• ½ cup salted butter
• 1 cup granulated sugar
• 2 large eggs
• ½ cup sour cream (or plain Greek yogurt)
• 1 ½ teaspoons vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• ¾ teaspoon salt
• 2 cups very ripe bananas, mashed
• Optional: 3/4 cup chopped walnuts or chocolate chips

Directions:

1. Preheat the oven to 325°F.
2. Spray two 8×4-inch loaf pans with nonstick cooking spray and line with parchment paper.
3. In a large bowl, cream butter and sugar with an electric mixer.
4. Mix in the eggs, sour cream, and vanilla.
5. Stir in the flour, baking soda, and salt just until combined.
6. Fold in bananas and any desired add-ins.
7. Pour into the loaf pans and bake for 55 minutes, or until a toothpick inserted in the center comes out clean and the top is lightly browned.
8. Remove from oven and let cool for 10 minutes.
9. Remove from the pan and place on a cooling rack to cool completely.

Prep Time: 10 minutes | Cook Time: 55 minutes | Total Time: 1 hour 45 minutes
Kcal: 197 kcal | Servings: 8

Ingredients:

Banana Cake:

• 1/2 cup (1 stick) butter, softened
• 1½ cups granulated sugar
• 2 large eggs
• 1 cup sour cream (full-fat is best)
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• ¼ teaspoon salt
• 1 cup mashed bananas (about 3 bananas)

Cream Cheese Frosting:

• 1/2 cup (1 stick) butter, softened
• 1 bar (8 oz) cream cheese (full-fat is best)
• 1 teaspoon vanilla extract
• 3 cups powdered sugar
• 2 tablespoons heavy whipping cream

Directions:

1. Preheat oven to 350°F.
2. Grease a 9×13-inch baking dish and set aside.
3. In a large bowl, cream together the butter and sugar until light and fluffy.
4. Add the eggs, sour cream, and vanilla extract, mixing well.
5. Gradually blend in the flour, baking soda, and salt.
6. Stir in the mashed bananas until just combined.
7. Pour the batter into the prepared baking dish, smoothing the top with a spatula.
8. Bake for 25-35 minutes, or until a toothpick inserted into the center comes out clean.
9. Allow the cake to cool completely.
10. For the frosting, beat together the butter and cream cheese until smooth.
11. Add the vanilla extract, powdered sugar, and heavy cream, beating until creamy.
12. Spread the frosting over the cooled cake.
13. Slice and serve.

Prep Time: 20 minutes | Cooking Time: 30 minutes | Total Time: 50 minutes + cooling | Kcal: 350 kcal | Servings: 18 pieces

Ingredients:

• 1/2 cup shortening
• 1 1/2 cups white sugar
• 2 eggs
• 1 cup mashed banana (3 – 4)
• 1/2 teaspoon salt
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 2 cups flour
• 1/2 cup sour cream
• 1/4 cup milk
• 1 teaspoon vanilla

Directions:

1. Cream shortening and add sugar gradually, mix in eggs and banana.
2. In a separate bowl sift the dry ingredients together and add them to the creamed mixture.
3. Then add the milk, sour cream and vanilla& mix till combined.
4. Grease 1 bundt pan or 2 bread pans, pour in batter and bake for 1 hour (or until done) at 350°F

This banana bread is sensational. Add a half cup of chocolate chips for an even more over-the-top delight. The mayonnaise makes this bread so moist it can be a bit difficult to determine when it is done. Just keep testing with a toothpick every 10 minutes, until it comes out free of crumbs.

Prep Time:15 mins.
Cook Time:60 mins.
Yield:16 slices

Ingredients
3 ripe bananas
1 cup Blue Plate® Mayonnaise
1 egg, lightly beaten
1 cup sugar
1 teaspoon vanilla extract
1 ½ cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
1 cup pecans
½ cup chocolate chips (optional)

Directions

1. PREHEAT oven to 350 degrees.
2. Coat a 9-inch by 5-inch baking pan with nonstick spray.
3. MASH bananas with a fork in a large measuring cup. Medium bananas should measure about 1 ½ cups. If this is the case, add the entire 1 cup mayonnaise. If the bananas are larger, add slightly less mayonnaise, probably about ¾ cup, to equal 2 ½ cups total bananas and mayonnaise.
4. BEAT in a large bowl the egg, sugar, banana-mayonnaise mixture and vanilla, until mixed well. In a medium bowl, mix flour, baking powder and salt. Fold into banana mixture with pecans (and chocolate chips, if using) just until no streaks of flour can be seen. Turn into the prepared baking pan.
5. BAKE 1 hour, until a toothpick comes out clean when inserted into the center. Cool on a rack 15 minutes, then remove from pan. Cool completely, then wrap in foil. Keeps well up to 5 days. Freezes well.