Sour Cream Banana Bread- originally from Mel's Kitchen Cafe

• Here's something to do with browned very ripe bananas. Makes 2 loaves of delicious banana bread
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• 1 1/4 cup sugar 
•  3/4 cup oil
•  3 eggs
•  1 1/2 cups mashed ripe bananas, don't measure, just mash 5 ripe bananas
•  3/4 cup sour cream
•  1 1/2 teaspoons vanilla
•  2 1/4 cup flour
•  1 1/2 teaspoon baking soda
•  3/4 teaspoon salt

1. Preheat the oven to 350 degrees F.
2. Grease and flour two 9X5-inch loaf pans
3. In a large bowl, whisk together the sugar and oil. Add the eggs, bananas, sour cream and vanilla; blend well.
4. Add the flour, baking soda and salt; stir just until dry ingredients are moistened. Spread the batter evenly in the prepared pan.
5. Bake for 50-60 minutes until toothpick inserted in the center of the loaf comes out clean.
6. 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

Little Changes: 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.

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