A delightful banana bread recipe enhanced with sour cream for a moist and tender crumb.
Preheat your oven to 350°F (175°C) and grease a loaf pan.
Greasing the pan ensures the bread doesn't stick, making it easier to remove.
In a mixing bowl, cream together the butter and sugar until light and fluffy.
Creaming incorporates air into the mixture, resulting in a lighter loaf.
Add the eggs and vanilla extract to the creamed mixture and mix until well combined.
Ensure the eggs are at room temperature for better mixing.
In a separate bowl, whisk together the flour, baking soda, and salt.
Whisking the dry ingredients helps evenly distribute the leavening agents.
Gradually add the dry ingredients to the wet mixture, mixing until just combined.
Avoid overmixing to prevent a dense loaf.
Fold in the mashed bananas and sour cream until evenly distributed.
Folding gently preserves the airiness of the batter.
Pour the batter into the prepared loaf pan and smooth the top.
Smoothing the top ensures even baking.
Bake in the preheated oven for 1 hour or until a toothpick inserted into the center comes out clean.
Check the bread 5 minutes before the end of baking time to avoid overbaking.
Allow the loaf to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Cooling on a wire rack prevents the bottom from becoming soggy.
Slice and serve your delicious banana sour cream loaf.
Serve with a spread of butter or cream cheese for added flavor.
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