This is a wonderfully moist sour cream banana bread recipe that will become your family favorite! Made with overripe bananas, sour cream to make it moist, and a hint of cinnamon, this banana bread is quick to make and doesn’t even require a mixer!

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Tools Needed:
9x5 loaf pan (affiliate link): [ Ссылка ]

Ingredients:
2 1/2 cups (300 g) all purpose flour
1 teaspoon baking soda
1 teaspoon table salt
1/4 teaspoon cinnamon
1 1/4 cups (248 g) granulated white sugar
1/2 cup (120 mL) vegetable oil
2 large eggs room temperature
1 ½ cups (340 g) very ripe bananas (about 4 medium)
½ cup (113 g) sour cream
1 teaspoon vanilla extract

Instructions
1. Preheat oven to 350oF. Spray a 9×5” loaf pan with non-stick cooking spray or grease with butter and set aside.
2. In a small mixing bowl, mash bananas with a fork. Set aside.
3. In a mixing bowl, whisk together flour, baking soda, salt, and cinnamon.
4. In the same mixing bowl with the bananas, whisk in the sugar, oil, eggs, vanilla extract and sour cream. Whisk to combine.
5. Add the dry ingredients to the wet ingredients and mix together with a spatula until just combined.
6.Pour batter into prepared loaf pan and bake for 60-65 minutes until a toothpick inserted in the center of the bread comes out clean. Remove from the oven and allow the bread to cool completely in the pan set on a wire cooling rack. Store the bread, and any leftovers, covered at room temperature for 2 days, or in the refrigerator for up to 1 week.

Notes
Storage: Keep wrapped at room temperature and store for up to 2 days, or in the fridge for up to 1 week.
Freezing: Banana bread will freeze great for up to 3 months. Just wrap it well. Then when ready to enjoy, thaw at room temperature and enjoy.

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