Banana Bread

By Ginny's Recipe Collection

A great way to use up those left over bananas

Servings: 8

Prep Time: 15

Cook Time: 50

Total Time: 1 5

Preheat the oven to 350F with a rack positioned in the center of the oven.
In a medium bowl, put the flour, baking powder and salt.
Scoop a half cup of sour cream into a small bowl and sprinkle one teaspoon of baking soda to it.
Place the sugar and the butter into an electric stand mixer fitted with a paddle attachment. Use the remaining butter from the wrapping to grease the loaf pan. I find that it is sufficient but make sure that you have complete coverage in terms of greasing the entire inside of the pan. If you do not, use more butter or the banana bread will stick.
Cream the butter and sugar together until smooth and creamy. Then add the eggs, one at a time, until completely incorporated before adding the next. Add the sour cream with baking soda. Then add the vanilla.
Peel and mash the bananas and add to the mixture.
Add the flour one heaped tablespoon of flour at a time to the mixture, until it is fully incorporated before adding the next tablespoon of flour. Continue until all the flour is added to the mixture.
Pour the mixture into the greased pan and bake at 350F for about 50 minutes or until a skewer inserted into the middle of the bread, comes out clean.
Remove the banana bread from the oven and allow it to cool in the pan on a wire rack.
Once it is cool enough to handle, carefully slide a butter knife to release the banana bread from the pan. Invert onto wire rack and place right side up and allow to cool completely.