Banana Bread

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• 1 2/3 cups all-purpose flour (scoop and level to measure)
  Ingredient note

  Source: 1 2/3 cups (236g) all-purpose flour (scoop and level to measure)
• 1 tsp baking powder
  Ingredient note

  Source: 1 tsp baking powder
• 1/2 tsp baking soda
  Ingredient note

  Source: 1/2 tsp baking soda
• 1/2 tsp salt
  Ingredient note

  Source: 1/2 tsp salt
• 8 Tbsp unsalted butter, (melted*)
  Ingredient note

  Source: 8 Tbsp (113g) unsalted butter, (melted*)
• 3/4 cup granulated sugar*
  Ingredient note

  Source: 3/4 cup (160g) granulated sugar*
• 2 each large eggs
  Ingredient note

  Source: 2 large eggs
• 1 1/3 cups well mashed overripe bananas (about 3 1/2 medium bananas, be sure to measure)
  Ingredient note

  Source: 1 1/3 cups (325g) well mashed overripe bananas (about 3 1/2 medium bananas, be sure to measure)
• 1/4 cup sour cream
  Ingredient note

  Source: 1/4 cup (63g) sour cream
• 1/2 tsp vanilla extract
  Ingredient note

  Source: 1/2 tsp vanilla extract

1. Preheat oven to 350°F (180°C). Grease a 9 by 5-inch or 8 1/2 by 4 1/2-inch loaf pan.
2. In a mixing bowl whisk together flour, baking powder, soda and salt. Make a well in center of flour mixture, set aside.
3. In a separate medium mixing bowl whisk together melted butter and granulated sugar.
4. Whisk in eggs, then whisk in bananas, sour cream and vanilla.
5. Pour banana mixture into flour mixture and fold with a rubber spatula just until combined (you shouldn't see any more streaks of flour). Pour batter into prepared loaf pan.
6. Bake in preheated oven until toothpick inserted into center comes out free of batter (a moist crumb or two is fine but top should be set), about 50 - 58 minutes.
7. Cool in pan 10 - 15 minutes. Run knife around edges to loosen then invert onto a wire rack.
8. Let cool on wire rack about 30 minutes then transfer to an airtight container to finish cooling. Store at room temperature or refrigerate for longer shelf life.