This recipe can be baked in a pan of your preference, we prefer to use a Bundt but it can just as easily be made in mini loaf pans. Our first step is to prepare our pan, you can spray it or, butter and flour it but we like to use non-stick baking spread.
Non-stick baking spread is equal parts shortening, canola oil and flour. We use it often, so we combined 1 cup of each and keep it in a jar in the fridge. If you do not bake as often try using a tablespoon of each. Once mixed we apply it to the pan using a pastry brush.
Combine all dry ingredients into a separate bowl. If you are glazing your banana bread we suggest omitting the spices.
Cream together butter and sugar until light and fluffy.
Add eggs, one at a time, beating after each until well combined. Stir in the sour cream and vanilla extract.
Stir in your mashed banana until combined.
Add your dry ingredients to the banana mixture, mix gently until fully incorporated.
Pour batter into your prepared pan spreading evenly.
Bake in a 350°F oven for 35 minutes. If you are baking mini loaves bake for 25 to 30 minutes. Using a tooth pick or cake tester check to see if your bread is done. The toothpick or tester should come out clean.
