This is one of my favorite quick breads – it sits right there next to double chocolate zucchini bread (which there are zucchinis in my fridge waiting to me made into!).
I used to like a really dense banana bread, but now I like a lighter texture – so I changed my old recipe up a bit, switched all my sugar to white and added in some sour cream… and now I think it is just right! Sour cream is a great “secret ingredient” to add a lot of moisture into your quick breads! (If you do prefer a heavier bread – switch out one cup of white sugar for brown, and omit the sour cream.)
You can also make great banana bars with this same recipe by making it in a jellyroll pan and topping it with cream cheese frosting. Yum!
Also – maybe it’s just me, but my banana bread always seems to get really dark on the outside before it is done on the inside. If this happens with you too… after about 40 minutes or so in the oven, go ahead and turn down the oven to 300 degrees until it is finished cooking. If it is still getting to dark, just place a piece of foil loosely over the top of your bread. But remember, try not to open the oven too many times or for too long when baking breads, especially at the beginning. The quick rise and fall in temperature will make your bread rise funny!