Classic Banana Bread (Nut-free)

Preheat oven to 325°F.

Mash banana very well in a medium bowl. Set aside.

Sift together flour, baking soda, salt, cinnamon and nutmeg into a small bowl. Set aside.

Add the eggs and sugar to the bowl of a stand mixer fitted with the wire beater attachment. Beat together for 1 minute on medium speed. Stop to scrape the bottom and sides of the bowl. Continue mixing on medium speed for 5 more minutes. (If you’re using a handheld electric mixer, you’ll want to beat it together for closer to 10 minutes). You really want to incorporate some air into the eggs and sugar here!

With the mixer on low speed, drizzle in oil as slowly as you possibly can. You don’t want to squash all that lovely air you just incorporated into the eggs and sugar!

Turn off the mixer and add sour cream and vanilla. Mix on low speed until just mixed in. Add flour mixture and mix on low again until it is just incorporated. Add mashed banana and mix one more time for 10 seconds. Scrape the bottom and sides of the bowl and give the batter a few turns to be sure there are no stubborn clumps of flour left anywhere.

Thoroughly spray the bottom and sides of a 9×5 loaf pan with cooking spray. Transfer all the batter to the loaf pan. Bake for 1 hour. The middle of the loaf should spring back slightly if it’s done. If it sinks, it needs a few more minutes. Remove the pan from the oven and place it on a wire rack. Let the banana bread cool in the pan for about 30 minutes.

Run a knife along the edges of the bread to loosen it from the bread. Place one hand on top of the bread and flip the pan over. Pat the bottom of the pan lightly with the heel of your hand until you feel the bread loosen. Flip the bread back over and set it on the wire rack. Serve it immediately if you want it warm or allow it to cool completely.

Store in an airtight container for up to 1 week, though I think it’s best within 3 days!