Banana Bread

• 3 whole To 4 Whole Ripe Bananas
• 1-½ cup White Sugar
• ½ cups Butter, Melted
• 3 whole Large Eggs
• 1-½ cup Flour (can use 1/3 to half whole wheat flour)
• 1 teaspoon Baking Soda (heaping)
• ½ teaspoons Salt
• ½ teaspoons Nutmeg
• ½ teaspoons Cinnamon, Heaping
• 4 Tablespoons Sour Cream
• 1-½ teaspoon Vanilla 

Preheat oven to 325º. Spray 2 loaf pans with baking spray (oil + flour)
In a large bowl, add your mushy bananas, white sugar and melted butter. Use a fork to mash them all together. Don’t worry about the banana lumps, it’s all good! Add eggs and mix with a fork to combine. Add all the dry ingredients and mix with a large spoon or spatula to combine (no need to break out the mixer for this one!). Now add your sour cream and vanilla.
Divide mixture between your 2 loaf pans. (It’s ok that it only fills them each 1/2 way up—this loaf will rise! I made the mistake once of putting all the batter in one pan. Total overflow!)
You can top with a little cinnamon sugar combo.
Bake at 325º for about an hour (check after 50 minutes in case your oven runs hot), until a toothpick inserted in center of the loaf comes out clean.

This banana bread is so moist and flavorful, you’ll never look back!

Adapted from Tasty Kitchen