Notes

3 banana
½ cup sour cream, room temp
2 large eggs, room temp
1 tbsp vanilla extract
3/4 cup sugar
1.5 cup flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon table salt
3/4 teaspoon ground cinnamon
1/4 teaspoon ground or grated nutmeg, preferably fresh
1 stick of butter, melted and cooled
1 cup toasted pecan or other nut pieces optional
1 cup mini chocolate chips optional



· 1.

Prepare 9- by 5-inch loaf pans. Adjust oven rack to lower-middle position and preheat to 350°F. Peel bananas and mash with sour cream, and eggs in a medium bowl. If bananas are underripe, cover bowl with plastic and let mixture stand 30 minutes. In a large bowl combine butter, sugar, and vanilla. Combine flour, baking powder, baking soda, salt, cinnamon, and nutmeg in a third bowl.

· 2.

Alternate adding wet banana mash and dry powder ingredients fully mixing in-between; ending with wet ingredients. If using, fold in nuts and/or chocolate with a flexible spatula, scrape into prepared pan(s), and spread into an even layer. Use second loaf pan if needed. Bake until well risen and golden brown, or to an internal temperature of around 206°F (about 70 minutes for a large loaf or 45 for small). Wrapped tightly in foil, banana bread will keep up to 3 days at room temperature or 1 week in the fridge.