This recipe comes from my grandmother and I make it all the time. The sour cream in it makes it extremely moist. Serve as is or spread with a little bit of cream cheese. Now that we have Betty, I can almost make this faster than my roommate can eat it!
Sour Cream Banana Bread
1 cup unsalted butter at room temperature
2 cups sugar
3 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons salt
2 cups mashed ripe bananas
1 cup sour cream
2 teaspoons pure vanilla extract
1 cup chopped walnuts (I omit these)
Preheat oven to 350 degrees.
Cream butter, sugar, and eggs together in an electric mixer. Sift the flour, baking soda, and salt together. Combine dry ingredients with creamed mixture. Then add the mashed bananas, sour cream, vanilla, and walnuts (if using). Spread into two greased and floured bread pans (9x5x13 inches). Bake for one hour or until a toothpick inserted in the center comes out clean. Cool on a wire rack for 15 minutes in pans. Carefully remove bread from pans and cool completely before storing. This bread also freezes well.
Yield: 2 loaves