Banana Bread from Unique This is simply the best banana bread I have ever tasted. The sour cream keeps it moist. It was a blue ribbon winner at the Milwaukee fair. I bake it in tin foil loaf pans, as my oven is hot. It is a 1935 recipe. about 90 minutes 16 slices 2 eggs 1¾ c. sifted flour 2 tsp. baking powder ¼ tsp. baking soda ½ tsp. salt 1/3 c. vegetable oil 2/3 c. sugar 1 c. mashed bananas (about 3 bananas) oven (you'll need help from your adult assistant) measuring cups and spoons mixer sifter spatula small bowl medium-size bowl large bowl bread pan coated with nonstick cooking spray Wash your hands. Preheat the oven to 350°F (180°C). Beat eggs well in a small bowl. In a medium-size bowl, sift together the flour, baking powder, baking soda, and salt. In a large bowl, add the vegetable oil. Add the sugar a little bit at a time, and continue beating until the mixture is fluffy. Add the eggs to the mixture in the large bowl and beat well. Add some of the flour mixture to the large bowl and beat well. Then add some of the mashed bananas and beat some more. Continue adding flour, then bananas, then flour, then bananas, until everything is mixed in. Pour mixture into the baking pan. Bake for 70 minutes. Flip your banana bread out of the pan, let it cool for a bit, and cut it into slices to eat and share!