Banana Bread

I have been looking for a good banana bread recipe for years. However these past 6 months I have been extra inspired as I buy bananas several times a month for our sweet girl who wants one every morning for breakfast. 
Sometimes I buy too many or they just go bad too quickly as bananas often do. My mom suggested to use a recipe that had sour cream in it. It breaks all the rules of being dairy free in my kitchen but it is a great recipe to make up and freeze the bread. It made great gifts for friends this past holiday season and easy to pull out and serve when we have guests for breakfast. Thankful to have no more wasted browning bananas in this kitchen. 

Kitchen Note:
There is a very small amount of sour cream in this recipe so I was able to eat the bread and survive :). 
However if you want to avoid the dairy all together there is a great lactose - soy free sour cream made by Green Valley. 

Ingredients:
* 3-4 ripe bananas
* 1 cup sugar
* 3/4 cup butter (earth balance is still my go to brand)
* 2 eggs
* 1/3 cup sour cream
* 1 tsp vanilla extract
* 2 cups flour
* 1.5 tsp baking powder


Directions:

1. Preheat oven to 350 degrees F (175 degrees C). Grease a 5x9-inch loaf pan.
2. Mash bananas in a bowl with a fork.  Add 1 cup sugar and beat the bananas and sugar with an electric mixer until creamed and fluffy, 3 minutes. Beat in melted butter, eggs, sour cream, and vanilla extract until thoroughly combined.
3. Whisk flour, baking powder, and salt together in a bowl and stir the flour mixture into banana-sugar mixture. Fold in mashed bananas. Pour batter into prepared loaf pan and tap the pan on the counter several times to remove any air pockets. 
4. Bake in the preheated oven until bread is golden brown on top and set in the center, 1 hour and 15 minutes; rotate bread pan in oven halfway through baking. Cool in the pan for 10 minutes before removing to finish cooling on a wire rack.