Before I had a child, I always thought I would be OK with being a working mama. Heck, I thought I would be running for the door. Sadly, that was not the case. In fact, my son is 14 months now and that feeling of guilt still hasn’t gone away. I feel guilty every second of every day that I am not home with my babe but believe me, I know that stay at home parents don’t have it any easier.
1/2 cup sour cream
1. For regular loaf pan, grease and flour bottom only; for nonstick, grease and flour bottom and sides. Preheat oven to 350.
2. In a large bowl whisk together sour cream and baking soda. Add in mashed bananas, cooled melted butter, brown sugar, eggs and vanilla. Stir until well combined.
3. In another medium bowl, whisk together flour, cinnamon and salt.
4. Using rubber spatula or wooden spoon, fold wet ingredients into dry ingredients until just combined. Pour into loaf pan. Bake 55 minutes until toothpick comes out clean. Cool 5 minutes, transfer to wire rack.
TIP: To keep the bread extra moist, wrap it tightly in aluminum foil as soon as it is fully cool.