1-1½cupsmashed ripe bananasI usually just use 2 bananas and don't measure
2cupsall-purpose flour sometimes I sub ½ cup whole wheat flour
turbinado sugar for sprinkling on top
Preheat your oven to 350 degrees F. Spray a 9x5 loaf pan with nonstick spray, or line with parchment paper.
In a large bowl or mixer, beat butter and sugar on medium speed until light and fluffy, about 2-3 minutes. Scraping down sides of the bowl as needed.
Add eggs, one at a time, mixing on low. Add sour cream, mashed banana and vanilla and mix again until all incorporated.
Add dry ingredients and slowly mix, being careful not to overmix.
Pour batter into prepared pan, and sprinkle the top with turbinado sugar.
Bake for about 55-60 minutes. I always stick a toothpick into the center of the bread where it has cracked and looks more gooey. If it comes out clean, your bread is done. Bread will also be pulling away from the sides of the pan when done.
Allow to cool for 15-20 minutes in the pan before removing. Cutting the bread when it's too warm will result in bread that starts to fall apart.
If you do not have sour cream, you can use greek yogurt or buttermilk instead. Sometimes I use half sour cream and half buttermilk.You can double this recipe for 2 loaves, or 4 mini loaves.If you wanted to add chocolate chips to this I would skip the cinnamon and nutmeg. I love having the spices in there, but I know everyone doesn't feel the same.As noted I sometimes use a little bit of wheat flour.I have given both cups and grams as measurements. Grams will be more precise, especially when measuring flour. If you don’t have a kitchen scale, no problem! Just lightly spoon flour into your measuring cup to insure its not packed in there. Light and fluffy is the key.