Instructions
Preheat the oven to 325°F. Spray 2 8×4-inch or 1 9×5-inch loaf pans with nonstick cooking spray and line with parchment paper.
In a large bowl, cream butter and sugar with an electric mixer. Mix in the eggs, sour cream, and vanilla.
Stir in the flour, baking soda, and salt just until combined. Fold in bananas and any desired add-in’s.
Pour into the 2 8×4-inch loaf pans and bake 55 minutes, or until a toothpick inserted int he center comes out clean and the top is lightly browned. If using a 9×5-inch pan, cook 10 to 15 minutes longer, or until a toothpick inserted int he center comes out clean and the top is lightly browned. If the top is browning too fast, cover lightly with foil.
Remove from oven and let cool 10 minutes. Remove from the pan and place on a cooling rack to cool completely.
Notes
Muffins. Make banana bread muffins by pouring the batter into a muffin tin and baking for about 20 to 25 minutes (or until the tops are golden and a toothpick comes out clean).
Single loaf. You can use a bigger 9×5″ pan to make a single loaf, however you will need to bake the bread for about 65 to 70 minutes. You may also cut the recipe in half and make one single loaf in an 8×4″ loaf pan.
Mini loaves. This recipe will also fill 4 small loaf pans (make sure to decrease the baking time to about 35 to 45 minutes).
Topping. Add a crumble topping to take the bread up a notch and add an extra sweet flavor.
Healthier swaps. Lighten up the recipe by using Greek yogurt in place of sour cream or apple sauce in place of butter in a 1:1 ratio.
Storage: Place in a zip-top bag or wrap in foil and keep at room temperature up to 2 days or in the fridge up to 7 days.
Freeze: Because the recipe makes two loaves, I love to store one of the loaves in the freezer. Just wrap in aluminum foil and place in a zip top bag. It will last in the freezer for about 2 to 3 months.
Nutrition
Calories: 197kcal | Carbohydrates: 29g | Protein: 3g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 43mg | Sodium: 235mg | Potassium: 104mg | Fiber: 1g | Sugar: 15g | Vitamin A: 268IU | Vitamin C: 2mg | Calcium: 16mg | Iron: 1mg
