1 ½cupsripe banana, mashed and packed(about 3 bananas)
½cupsour cream, room temperature
Instructions
Preheat the oven to 350°F. Grease a 9 x 5-inch loaf pan.
Whisk together the flour, baking powder, baking soda, and salt, and then set aside.
In a mixing bowl, beat the butter, sugar, and vanilla until creamy. Then beat in the eggs.
Add the banana and beat until combined.
Stir in the sour cream until mixed.
Add the flour mixture and stir by hand or at the lowest mixer speed until mixed, taking care not to overmix.
Add the batter to the prepared pan.
Bake for 50-55 minutes until golden brown or an inserted toothpick comes out clean. Check the bread after 40 minutes. If the top is brown enough, add a sheet of aluminum foil (sprayed with cooking spray) to the top of the pan.
Cool the pan on a cooling rack for 10 minutes. Use a knife to loosen the bread from the sides of the pan. Then turn the bread on the cooling rack for a few minutes before slicing it.
Notes
Optional
Add 1 cup of chopped nuts such as pecans or walnuts to the batter when you add the sour cream.
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