Banana Bread w/ Sour Cream

If you are like me, you buy sour cream for tacos or fajitas, but don't end up using the rest of the container.  Need something to use it for?  Try banana bread.  I know, I know, it will just add to the bread to make it fattier.  Point taken, BUT it tastes oh so good!!  I am a fan of banana bread.  Some people like it, others don't.  To each his own, and that is fine because it means more for the rest of us!  Anyway, back to the recipe... I like this one because even though I add whole wheat flour, it still turns out moist because of the sour cream.  I am sure you can probably substitute for something less fattening like plain yogurt, but I never buy that, so I go with the original version.  Let me know if you try it with yogurt.

PS This is even better with chocolate chips in it :)

Ingredients:
2/3 C. butter (I try to cut down a little each time I make this)
1 1/3 C. sugar (ditto to the above statement.  My norm is about 1 cup)
2 3/4 C. flour (I usually do at least 1 C. whole wheat flour)
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
2 eggs slightly beaten
1 tsp vanilla (If you are using real Mexican Vanilla like I do, only use 1/2 -3/4 tsp)
1 1/2 C. mashed bananas (If you do add whole wheat flour, add a little more bananas and make it about 1 3/4 C.)
1/2 C. sour cream

Cream butter and sugar.  Add all others.  Mix well.  Grease bread pan, muffin pan, bundt pan, etc.  Cook at 350.  If using a bundt pan, check bread at 1 hour.  If using muffin pan, check at 12-15 min.  If using bread pan, check at about 30 min, but probably cook for about 45-50 min depending on size and how full.  Good luck!