Banana bread with sour cream frosting plus a bonus fun cookie recipe!

Have you ever been excited to see bananas become overly ripe? If not, let me enlighten you! I’ll give you two options: moist banana bread with sour cream frosting and lazy banana oatmeal cookies.



Moist banana bread: So tasty. Not the healthiest, but not the unhealthiest! I always add a little less sugar and I always use oat flour instead of regular flour.

2 overly ripe bananas

2 eggs

1 ½ cups of oat flour

½ cup of  room temperature butter

½ cup of olive oil

1 teaspoon of baking soda

1 tablespoon of cinnamon

1 teaspoon of vanilla extract

⅓ cup of brown sugar

Optional: add walnuts, raisins, chocolate chips, ginger, anything you like!

Mix the dry ingredients and then add the wet ingredients. The butter will be slightly chunky, but that’s alright. Just be sure the dry ingredients become wet, do not overmix the dough.

Bake in an oiled loaf pan if you plan on taking the bread out of the pan by flipping it upside down after it cools (or a casserole dish if you’re weird like me and think food is cute in vintage pyrex dishes). Bake at 350 degrees for an hour or more. Check to see if it needs more or less baking time, you’ll know it’s ready when the top is dark golden brown. Once it is ready, let the pan sit on a baking rack until it is cool.

Easy sour cream frosting: just 2 ingredients blended to taste.

½ a cup of sour cream

Start with 3 heaping tablespoons of powdered sugar, continue to add more powdered sugar until you like the taste.

Keep in its own container and add a spoonful or two to each piece of banana bread. SO DELICIOUS.


Lazy banana cookies:

I actually love this as a base. You can add nuts, chocolate chips, butterscotch pieces, peanut butter… get creative! They taste best warm.

2 overly ripe bananas

2 cups of oats

Mash the bananas, mix in the oats and a small amount of any other ingredients you like. Place spoonfuls on a cookie sheet and bake for 12 minutes at 350.

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