Banana Sour Cream Bread

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan with butter or non-stick cooking spray. Set it aside.

2. In a large mixing bowl, peel the ripe bananas and mash them using a fork until smooth.

3. Add the softened unsalted butter and granulated sugar to the mashed bananas. Mix well until the mixture is creamy and well combined.

4. Beat in the eggs, one at a time, ensuring each egg is fully incorporated before adding the next one.

5. Stir in the sour cream and vanilla extract until the mixture is smooth and creamy.

6. In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.

7. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix, as this can result in a tough bread texture.

8. Pour the batter into the prepared loaf pan, smoothing the top with a spatula for an even finish.

9. Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted into the center comes out clean.

10. Once baked, remove the bread from the oven and let it cool in the pan for about 15 minutes before transferring it to a wire rack to cool completely.