Step 1

Position a rack in the center of your oven, and preheat to 325°F. Grease a 9x5-inch loaf pan.

Step 2

In a medium bowl, sift together the flour, baking soda, cinnamon, and salt. Set aside.

Step 3

Using a stand mixer fitted with the whisk attachment, beat together the sugar and eggs on medium speed for about 5 minutes, or until light and fluffy. If using a hand mixer, beat for 8 minutes. If mixing by hand, whisk for about 10 minutes...or until your arm goes limp and you can’t be bothered anymore.

Step 4

After your sugar and eggs have been properly mixed, reduce the mixing speed to low and slowly drizzle in the oil in a thin stream. This should take about 1 minute. This part is hard if you’ve only got a hand whisk, but do your best!

Step 5

Add the bananas, sour cream, and vanilla extract. Mix on low speed just until combined.

Step 6

Using a rubber spatula, gently fold in the dry ingredients until just incorporated (and there are no visible flour streaks). Avoid overworking the batter. Then fold in any add-ins (no more than ¾ cup total), if using.

Step 7

Pour into the loaf pan, and pop it in the center of the oven. Bake for 60-75 minutes, until it’s a deep golden brown and the center springs back when you press it. Cool for at least 30 minutes.

Step 8

This banana bread is great warm with butter, but in our opinion, it’s even better the next day. Cover, and let it sit on the counter overnight. We have a loaf pan that comes with a lid, so we just put that on. A cake plate with a cover also works well.