Banana Bread

Ingredients

• 3 ripe bananas, mashed
• 1/2 cup butter, softened
• 3/4 cup sugar
• 2 eggs, beaten
• 1 teaspoon vanilla extract
• 1 3/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup sour cream

Instructions

1. Preheat oven to 350°F (175°C). Grease a 9x5 inch loaf pan.
2. In a large bowl, cream together butter and sugar until light and fluffy, about 2-3 minutes.
3. Beat in eggs one at a time, then stir in mashed bananas and vanilla extract.
4. In a separate bowl, whisk together flour, baking soda, and salt.
5. Fold the dry ingredients into the banana mixture alternately with sour cream, beginning and ending with dry ingredients.
6. Pour batter into prepared loaf pan.
7. Bake for 60-65 minutes, or until a toothpick inserted in the center comes out clean.
8. Cool in pan for 15 minutes, then turn out onto a wire rack to cool completely.

Notes

• Use very ripe bananas with brown spots for maximum sweetness and flavor
• Bring butter and eggs to room temperature before mixing for better incorporation
• Do not overmix the batter after adding dry ingredients to keep the bread tender
• A toothpick or knife inserted in the center should come out with minimal crumbs
• Store cooled banana bread wrapped in plastic wrap at room temperature for up to 2 days
• Freeze wrapped banana bread for up to 3 months for longer storage
• Optional: fold in 1/2 cup chopped walnuts or chocolate chips before baking