Banana Bread

This banana bread is Eli's new favorite food, hands down. The first time I made it, he ate an entire slice, plus half of Justin's slice! I am now constantly hoarding bananas in my freezer, so I have a loaf on hand in case a banana bread craving hits me him. :)

Banana Bread

1 stick butter, softened
1 1/4 cups granulated sugar
2 eggs
2 ripe bananas
4 Tbsp. sour cream
1 tsp. vanilla
1 tsp. baking soda
1/4 tsp. salt
1 1/2 cups flour

Preheat oven to 350 degrees. Grease a 9x5 loaf pan and set aside. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter on medium-high speed. Add sugar, and beat until fluffy, about 3 minutes.

Beat in the eggs, bananas, sour cream, vanilla, baking soda and salt, scraping down the bowl as needed. Turn the mixer down to low speed, and slowly add the flour, scraping the bowl as needed. Pour batter into greased loaf pan.

Bake for 60-75 minutes, or until knife or toothpick inserted into the center comes out clean. Do not open the oven door until the 60 minute mark, or the bread will collapse in the center.