The BEST Banana Bread Ever!

The original recipe is Hallee's. See it here. A few notes: The batter rose WAY more than I expected. It overflowed the pan, but it was fine after I made the parchment paper stick up, a bit like one would do with a souffle. Do this before adding the batter to avoid spill-over. The directions don't mention when to put in the vanilla, so I left it out. Still delicious.

2 cups flour (whole wheat or white, your preference)
1 tsp baking powder
½ tsp Kosher or sea salt
1 tsp cinnamon
1 whole stick room temp butter (no subs)
1 cup sugar
2 eggs (room temp)
1 tsp.vanilla
3 medium/large bananas – mashed
½ cup sour cream (I use plain yogurt)
½ cup chopped nuts (optional – pecans or walnuts)

Line the bread pan with parchment paper.  This will keep your loaf pan clean, and it will make it really easy to remove the bread.  You can grease and flour it if you’d rather.
Heat oven to 325° degrees F.
In a small bowl combine and sift dry ingredients: flour, powders, soda, cinnamon, salt.  Set aside.
In the mixer bowl cream butter and sugar until fluffy. Add eggs one at a time. (I assume the vanilla would get added here.)
In another bowl mix the mashed bananas  Stir in the sour cream (or yogurt).
Using a wooden spoon, blend ⅓ of dry ingredients into the butter mix. Then add ⅓ of the banana mix into the butter mix.  Keep doing this until both dry ingredients and banana mixture are gone.  Add the nuts.  Give a good quick stir, trying not to handle or stir the batter too much.
Scrape batter into loaf pan and smooth top with the spoon. Bake in center of oven for 70-75 minutes  or until knife inserted in center comes out clean.
Cool for a few minutes then remove from pan and finish cooling on a wire cooling rack.

It's amazing!