This tender, moist banana bread couldn’t be easier to make - perfect for a weeknight. It starts with melted butter so everything can be mixed together by hand. No mixer required. Sour cream (or yogurt) gives the bread its soft texture.
0 Preheat oven to 350°F / 177°C.
1 Spray a loaf pan with nonstick cooking spray. (I sometimes line the loaf pan with parchment to make the bread easier to lift out.)
2 In a medium mixing bowl, whisk together flour, baking soda, salt, and ground cinnamon. Set aside.
3 In a large mixing bowl, whisk together melted butter, mashed banana, both sugars, and sour cream until evenly combined. (The mixture will be lumpy.) Whisk in egg and vanilla.
4 Pour dry ingredients over wet and stir just until no dry spots remain. (Do not overmix.)
5 Pour batter into prepared loaf pan. Bake until a tester inserted in the center comes out clean, 60 to 65 minutes.
6 Allow to cool before slicing.
