This delicious and moist banana bread recipe is an updated spin on a classic Betty Crocker banana bread recipe. Using sour cream and brown sugar for a rich slice of banana goodness just like mom used to make, but better!
Heat oven to 350 degrees F. Grease bottoms only of 1 9x5-inch loaf pan or 2 8x4-inch loaf pans.
Sift flour, salt and baking soda in a medium bowl and set aside. Mix granulated sugar, brown sugar and vegetable oil in a large mixing bowl. Add eggs, sour cream and vanilla and mix thoroughly. Stir in the mashed bananas. Mix in the flour mixture, fold in the nuts (optional) and spoon into your loaf pans.
Bake until wooden pick inserted into the center of the loaf comes out clean - 9 inch loaf approximately 1 ¼ hours, 8-inch loaves 1 hour. Cool slightly. Loosen sides of loaf from the pans, flip pans over and remove bread from pans to a cooling rack. Cool completely before slicing.
Bread can be wrapped in plastic wrap and is generally best the 2nd day! You can also freeze banana bread to enjoy later.