I've tried dozens of banana bread recipes over the years and this one is our favorite. It's moist with just a touch of cinnamon. Great with a cup of coffee. Serve warm with a little butter, or toasted the next day.
It freezes well. I always have a loaf to take on road trips for coffee breaks.
Best Banana Bread
1 stick butter, room temperature (see tip)
1 C sugar
1 t vanilla
1 C peeled very ripe bananas (about 3)
1/2 C sour cream
1 t baking soda
1-1/2 C flour
1 t cinnamon
1/4 t salt
1/2 C chopped pecans
Combine the sour cream and baking soda in a small bowl (at least 2 C) and set aside until it foams and doubles.
Cream butter and sugar in a large bowl with a mixer until fluffy. Beat in eggs. Add vanilla.
Mix in the cut up bananas. Mix in the sour cream mixture. Add the flour, cinnamon, salt and pecans and mix just until combined.
Pour into a greased loaf pan. Bake at 350 for 1 hour and 10 minutes or until a cake tester inserted into the center comes out clean. Cool in the pan for 10 minutes then invert and turn onto a small platter.
Tip: To soften the butter just put it in the glass bowl for 1 minute on 3% power in the microwave. Then add the sugar and proceed with the recipe.