I probably make this banana bread 3 times a month. I always double the recipe because one loaf doesn't even make it 2 hours before it's devoured! It's probably due to the sour cream that's in it. So, so moist! You can make muffins out it, toss in some chocolate chips, or spread it with Nutella. It's just plain great by itself, though!
Sour Cream Banana Bread
Makes 1 Loaf or 12 Muffins
1/2 cup butter, softened
1 cup sugar
1/2 cup sour cream
1 1/2 cups all purpose flour
1 tsp baking soda
1/2 tsp salt
1 cup mashed over-ripe bananas (about 2 medium bananas)
1 tsp vanilla
1. Preheat oven to 350 degrees.
2. In a large bowl cream together butter and sugar for two minutes on medium speed.
3. Add in eggs one at a time, beating well after each one.
4. In a separate medium bowl sift together flour, baking soda and salt.
5. Turning your mixer onto low speed, alternate adding in the flour mixture and sour cream into the butter mixture.
6. Mix until flour is almost fully incorporated.
7. In a medium bowl, mix together bananas and vanilla and add into batter.
8. Stir until completely combined. Do not over mix.
9. Pour into a well greased standard loaf pan and bake for 45-55 minutes or until an inserted toothpick into the center comes out clean.
10. Cool in the pan for 15 minutes, then turn out onto a cooling rack and cool completely.
**I try to over buy bananas when I can. My family loves them ripe so they get eaten fast around here. With the ones that start to get too brown I stick them in the freezer. That way I always have over-ripe bananas on hand. To thaw them, I'll put them on a plate (because banana water everywhere is no fun to clean) and set it on the counter for about 1 hour. They usually just slide right out and are easy to mash.
**If you don't freeze your bananas and just want to use the fresh ones on your counter, try mashing only half of what you need and slice up the rest. It gives your bread more of a rustic feel when you can see those chunky banana slices in there!