2 1/4 cups all-purpose flour
2 teaspoons baking powder
1 1/4 teaspoons salt
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1 cup sugar
2 eggs, at room temperature
1/3 cup vegetable oil
1 teaspoon vanilla extract
4 very ripe bananas, mashed (about 1 1/4 cups)
1/2 cup sour cream
- Heat the oven to 350°F and arrange a rack in the middle.
- Coat a 9-by-5-inch loaf pan with butter and dust it with flour, tapping out the excess.
- Whisk together 2 1/4 cups flour, baking powder, salt, baking soda, and cinnamon in a large bowl to aerate and break up any lumps. Set aside.
- Place sugar, eggs, oil, and vanilla in the bowl of a stand mixer fitted with a paddle attachment and beat on medium speed until thoroughly combined, about 2 minutes.
- Add bananas and sour cream and mix until just combined. Scrape down the sides of the bowl, add flour mixture, and mix until just combined.
- Turn batter into the prepared loaf pan and bake until a toothpick inserted in the center comes out clean, the top is golden brown, and the bread is pulling away from the sides of the pan, about 1 hour.
- Transfer to a wire rack to cool for 10 minutes.
- Slide a knife around the perimeter of the pan, invert to release the bread, and cool completely on the wire rack before serving.
- Note: I used an additional 1/4 cup of flour than the original recipe because the mixture was a bit too liquid-y.