- Preheat the Oven and Prepare the Pan:
- Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
- Mix the Dry Ingredients:
- In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
- Cream the Butter and Sugar:
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Add the Eggs and Vanilla:
- Beat in the eggs, one at a time, until well combined. Stir in the vanilla extract.
- Add the Sour Cream and Bananas:
- Mix in the sour cream until smooth. Then, gently fold in the mashed bananas until just combined.
- Incorporate the Dry Ingredients:
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Add Nuts (Optional):
- If using chopped nuts, fold them into the batter until evenly distributed.
- Bake the Banana Bread:
- Pour the batter into the prepared loaf pan and spread it out evenly.
- Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and Serve:
- Allow the banana bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
- Once cooled, slice and serve.
Enjoy your rich and moist banana bread as a delicious breakfast treat or afternoon snack! You can also store any leftovers in an airtight container at room temperature for several days.