2 C flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 C (1 stick) butter, softened
1 C sugar
2 eggs, room temp
1 tsp vanilla extract
3 med to large very ripe bananas
1/2 C sour cream
Sift dry ingredients together in a small bowl. In a large bowl, cream sugar & butter together then add eggs one at a time mixing between each addition until well combined, then add vanilla & mix. Set aside. In another bowl mash the bananas & mix in sour cream. Into the butter mix, add 1/3 of the dry mix & stir in with a wooden spoon*. Add the rest of the ingredients in this order: 1/2 the banana mix, 1/2 the remaining dry mix, the rest of the banana mix, the rest of the dry mix, any add-ins desired (I like to put in dried cranberries or dried berry mix). Line loaf pan with waxed paper leaving enough to drape over the sides. Pour batter into pan & bake at 325 for 75 minutes or until bread tests done with a toothpick. Set bread on cooling rack for 20 minutes, then use waxed paper to pull it out of the pan. Peel paper from sides of the bread & allow it to cool completely before slicing.
*mixing with the wooden spoon prevents over mixing & keeps the bread from becoming chewy.
This is my favorite breakfast! Oh, and I rarely let it cool completely before I cut into it...can't wait that long!