This moist banana bread with sour cream recipe is so delicious. The texture of this bread is soft with a slightly crispy top and is voted the best banana bread by my family.
Preheat oven to 350 degrees.
Grease and lightly flour a 9x5 loaf pan.
In a large bowl, whisk together the sugar and oil. Add in the eggs, mashed bananas, sour cream, and vanilla. Mix and blend well.
Add the flour, baking soda and salt into the bowl. Stir the dry ingredients together a bit while on top of the wet ingredients, then using a wooden spoon, mix the dry ingredients into the wet ingredients just until moistened. Do not overmix.
Pour the batter into the prepared loaf pan and spread evenly.
Bake for 50-60 minutes, until toothpick inserted in center of loaf comes out clean. It only took 50 minutes for my loaf to be fully cooked.
Cool for 5 minutes in the pan, then gently turnout the loaf onto a cooling rack and cool completely. Store covered at room temperature.
Adapted from Mel's Kitchen Cafe