Ingredients
- 3/4 cup butter
- 1.5 cup granulated sugar
- 1.5 cup bananas, mashed
- 2 large eggs
- 1 tsp. vanilla
- 2 cups all-purpose flour
- 1 tsp. baking soda
- 3/4 tsp. salt
- 1/2 cup sour cream
Servings: servings
Units:
Instructions
- Pre-heat oven to 325°F and set a rack in the middle of the oven.
- Using a hand mixer, cream together the butter and sugar into a smooth texture and the butter is light yellow in color. Scrape the bottom of the bowl during this process at least once.
- In a separate bowl, mix together mashed bananas, eggs, and vanilla.
- Add the banana mixture to the creamed butter and sugar and mix until well combined. Scrape the bottom of the bowl at least once to ensure that all ingredients are incorporated.
- In a separate bowl, sift together the flour, baking soda, and salt.
- Add the dry ingredients and sour cream to the wet ingredients mixture, a little at a time, alternating between the two. Mix all together into a smooth batter and set aside.
- Prepare two bread pans by buttering and flouring each pan. Be sure to tap out the excess flour.
- Divide the batter equally between the prepared pans.
- Place pans on the center rack in the pre-heated oven. Bake for 50-60 minutes, until a toothpick inserted into the center of a loaf comes out dry.
- Set Bread Pans on Cooling Rack. When loaves are ready to come out of the oven, set them on a wire rack to cool for 10 minutes.
- Un-mold the Baked Bread. Gently slide the edge of a knife between the loaf and side of the pan and follow the path around the entire loaf. This will make it easier to get out of the pan. Turn the pan over and pop the bread out of the pan and set it on the rack to cool.
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