Sour Cream Banana Bread

This bread is moist with a nice banana flavor. I usually prepare only half of the recipe and make 2-3 smaller loaves, instead of 1 large loaf. I end up eating 1 of the smaller loaves and freezing the other two for a later time or giving them to my neighbors as friendly gifts. I have made this recipe by using a stand mixer and by mixing by hand; both created great results. The recipe can also be found at gardengirlrecipes.com. It's perfect when you have really ripe bananas.

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Ingredients:

-Butter, for coating the pan

-2 cups all-purpose flour, plus extra for dusting the pan

-2 teaspoons baking powder

-1/2 teaspoon plus

-1/8 teaspoon fine salt

-1/2 teaspoon baking soda

-1/2 teaspoon ground cinnamon

-1 cup granulated sugar

-2 large eggs, at room temperature

-1/3 cup vegetable oil

-1 teaspoon vanilla extract

-4 very ripe medium bananas, mashed (about 1 1/4 cups)

-1/2 cup sour cream

Coat a 9-by-5-inch loaf pan with butter and dust it with flour, tapping out the excess.

Whisk together the measured flour, baking powder, salt, baking soda, and cinnamon in a large bowl to aerate and break up any lumps. Set aside.

Place the sugar, eggs, oil, and vanilla in the bowl of a stand mixer fitted with a paddle attachment and beat on medium speed until thoroughly combined, about 2 minutes.

Add the bananas and sour cream and mix until just combined.

Scrape down the sides of the bowl, add the flour mixture, and mix until just combined

Turn the batter into the prepared loaf pan.

Preheat oven to 350°F. Bake until a toothpick inserted in the center comes out clean, the top is golden brown, and the bread is pulling away from the sides of the pan, about 50-60 minutes.

Transfer to a wire rack to cool for 10 minutes. Slide a knife around the perimeter of the pan, invert to release the bread, and cool completely on the wire rack before serving.