I have been searching a LONG time and making MANY loaves of banana bread trying to find a light and fluffy (not dense and heavy) bread, and I finally found it! I think the sour cream has a lot to do with it. I have made 3 loaves, 2 of which turned out perfect, 1 of which didn't - I tried to cut back on the sugar and that must have been the problem. From now on I will follow the recipe exactly. I have not made it with the addition of the nuts yet. Don't be alarmed - the outside gets dark, but the inside is very moist. I use a 10" loaf pan and it bakes for exactly 50 minutes. BEWARE: The loaf will quickly disappear!

Ingredients

butter, room temp↗1⁄2 cup
sugar↗1 cup
eggs↗2
flour↗1 1⁄2 cups
baking soda↗1 teaspoon
salt↗1 teaspoon
mashed very ripe banana1 cup
sour cream↗1⁄2 cup
I use light
vanilla extract↗1 teaspoon
chopped walnuts or pecans1⁄2 cup
optional

Step-by-step instructions

1
Preheat oven to 350 degrees, and butter or spray a 9x5x3" loaf pan.
2
With an electric mixer, cream the butter and sugar very well until light and fluffy.
3
Add the eggs, beating well.
4
Sift the dry ingredients together and combine with the butter mixture; blend well.
5
Add the bananas, sour cream, and vanilla; stir well.
6
Stir in the nuts.
7
Pour into pan.
8
Bake 50-60 minutes until a cake tester comes out clean.
9
Turn out onto a rack to cool.

Source: food.com

Original recipe ↗

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