Instructions
Preheat roaster to 350 °F( 180 °C). Grease a 9 by 5- inch or 81/2 by41/2- inch loaf visage.
In a mixing coliseum whisk together flour, incinerating greasepaint, soda pop and swab. Make a well in center of flour admixture, set away.
In a separate medium mixing coliseum whisk together melted adulation and granulated sugar.
Whisk in eggs, also whisk in bananas, sour cream and vanilla.
Pour banana admixture into flour admixture and fold with a rubber spatula just until combined( you should n’t see any further stripes of flour). Pour batter into set loaf visage.
Singe in preheated roaster until toothpick fitted into center comes out free of batter( a wettish scruple or two is fine but top should be set), about 50 – 58 twinkles.
Cool in visage 10 – 15 twinkles. Run cutter around edges to loosen also reverse onto a line rack.
Let cool on line rack about 30 twinkles also transfer to an watertight vessel to finish cooling. Store at room temperature or chill for longer shelf life.
Enjoy