I used to use another banana bread recipe until my sister in law Maria shared this one with me. It is super moist and always delicious! I just love how it tastes. My favorite thing about this recipe is that it freezes VERY well. I like to cut the loaf into fourths and wrap them individually in foil then put them all in a freezer bag. Then when I am feeling in the mood for some of this delicious bread, I take it out of the freezer and let it defrost...and we have the perfect amount to eat for my husband and I. I feel it actually tastes better after it freezes because it seems even more moist. Delicious! Thanks Maria!
1/2 cup (1 stick) Butter, softened
1 1/4 cups Sugar
4 tablespoons Sour Cream
1 1/2 cups AP Flour
1 teaspoon Baking Soda
1 teaspoon Vanilla Extract
1 1/2 cups (about 3ish) ripe Bananas, mashed
Preheat your oven to 350 degrees. Grease a 9 x 5 bread loaf pan.
Beat together your butter and sugar. Then add your eggs one at a time and mix well. Add your sour cream, vanilla, and bananas. Mix well. Add in your baking soda and flour. Mix until fully incorporated. Make sure to scrap your bowl to make sure all the ingredients were fully mixed.
Pour your mixture into your prepared loaf pan. Bake in your heated oven for 45-55 minutes or until a toothpick poked in the center of the loaf comes out clean.
Cool your banana bread on a cooling wrack. Wrap your bread in plastic wrap overnight to bring out the moisture in the bread.