½cuppacked brown sugar, light or dark (I used dark)
2largeeggs, room temperature
¼cupsour cream, room temperature
3very ripe bananas, about 1 and ½ cups mashed
Preheat the oven to 350F degrees. Grease and flour a 9 x 5 inch loaf pan.
In a medium bowl whisk together the flour, baking soda, cinnamon, nutmeg and salt. Set aside.
In a large bowl whisk together the butter and sugars. Add in the eggs and vanilla and continue whisking until combined.
Using a large rubber spatula or wooden spoon, fold in the sour cream and mashed bananas. Then carefully fold in the flour mixture until just combined.
Pour the batter into your prepared loaf pan and bake for 50 minutes to 1 hour. The edges should be just starting to pull away from the sides and an inserted toothpick should come out clean. If the top is starting to brown too much before its finished, cover loosely with aluminum foil and continue baking.
*Leftovers can be stored in an airtight container at room temperature for 2-3 days, or in the fridge for up to 4 days.**Banana bread can be wrapped tightly in clingfilm and frozen.