BEST Sour Cream Banana Bread

Tera Melancon sent this one in with a claim that takes some nerve: it is so good it replaced her grandmother's signature banana bread recipe. God bless her soul.

The sour cream is the whole trick. It keeps the crumb moist in a way that butter and bananas alone cannot manage. Greek yogurt works if that is what is in the refrigerator.

Ingredients

• 1/2 cup (1 stick) butter, softened
• 1 cup sugar
• 2 eggs, beaten
• 1 1/2 cups flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup mashed bananas, about 3 to 4
• 1/2 cup sour cream, or Greek yogurt
• 1 teaspoon vanilla

Instructions

1. Preheat the oven to 350 degrees. Grease one 9 inch loaf pan with butter and flour, or three small ones. The pan should end up about three quarters full of batter.
2. In a large bowl, cream the butter with the sugar until light and fluffy. Add the eggs and mix well.
3. Whisk together the flour, baking soda and salt, then combine with the butter mixture.
4. Add the sour cream, bananas and vanilla. Stir well.
5. Pour into the prepared pans and bake 50 to 55 minutes.
6. Cool 10 minutes, then turn the loaf out onto a rack.

Notes

The sour cream is the key ingredient and what makes it so moist. Greek yogurt substitutes one for one.