Moist, classic banana bread for a delicious treat.
To begin, preheat your oven to 350 degrees.
In a bowl, combine 2 cups of flour, 1/2 teaspoon baking soda, 3/4 teaspoon baking powder, and a pinch of salt. Stir together and set aside for now.
In your mixing bowl, combine a cup of sugar and 1/3 cup brown sugar…
and a stick of room temperature butter. Beat those together until nice and creamy.
Beat in 2 eggs, one at a time.
Mix in a teaspoon of vanilla.
In a small bowl, mash 2 very ripe bananas.
After mashing them well, add them into the creamy mixture in your mixing bowl and mix well.
Mix in half of your dry ingredients.
Mix in 2/3 cup of sour cream, and then the remaining dry ingredients.
Spread the batter into a greased loaf pan. (Just a note here: I just bought this vintage loaf pan, and when I put the batter in it I was concerned that it may be too small for what I was making. The batter should only fill your pan about 2/3 full.)
Bake for 1 hour and 10 minutes or until a toothpick inserted in the center comes out clean.
Well as you can see, I was justified in my concern. No worries!
Allow the loaf to rest a couple minutes then remove to a cooling rack. As you can see, I simply turned my loaf upside down. Tadaa! Nothing wrong with this loaf of banana bread!