Sour Cream Banana Bread (One-Bowl!)

This one-bowl sour cream banana bread recipe is amazingly popular for good reason!
Super moist and fluffy, it is crazy delicious and so easy to make!

INGREDIENTS

1 cup (7.5 ounces) granulated sugar
1/2 cup oil (see note)
2 eggs
1 cup mashed ripe bananas (about 8 ounces), 3 ripe bananas
1/2 cup (4 ounces) sour cream
1 teaspoon vanilla
1 1/2 cup (7.5 ounces) flour (see note)
1 teaspoon baking soda
1/2 teaspoon salt

INSTRUCTIONS

Preheat the oven to 350 degrees F. Grease and flour a 9X5-inch loaf pan (or several mini loaf pans). In a large bowl, whisk together the sugar and oil. Add the eggs, bananas, sour cream and vanilla; blend well. Add the flour, baking soda and salt; stir just until dry ingredients are moistened. Spread the batter evenly in the prepared pan. Bake for 50-60 minutes until toothpick inserted in the center of the loaf comes out clean. Cool for five minutes in the pan. Gently turn out onto a cooling rack and cool completely. Store covered at room temperature (the bread also freezes great). NOTES This banana bread recipe has been around a LONG time, and judging by your comments, I'm not alone in my love for it. Over the years, I've made little changes (don't worry, I didn't mess with the recipe above!) - I often sub applesauce for part of the oil (up to half) and sometimes use melted butter in place of the oil), use 50% whole wheat flour, decrease the sugar to 3/4 cup (especially if using very ripe bananas), and very often, I double the recipe and make two loaves because it freezes great.

Don't pack the flour in the measuring cup. Fluff up the flour really well, scoop, and level.