1cup(212g)granulated sugar (see note to reduce the sugar)
½cupoil (see note)
1cup(227g)mashed ripe bananas, about 3 ripe bananas
1 ½cup(213g)all-purpose flour (see note)
Preheat the oven to 350 degrees F.
Grease and flour a 9X5-inch loaf pan (or several mini loaf pans).
In a large bowl, whisk together the sugar and oil. Add the eggs, bananas, sour cream and vanilla; blend well.
Add the flour, baking soda and salt; stir just until dry ingredients are moistened. Spread the batter evenly in the prepared pan.
Bake for 50-60 minutes until toothpick inserted in the center of the loaf comes out clean.
Cool for five minutes in the pan. Gently turn out onto a cooling rack and cool completely. Store covered at room temperature (the bread also freezes great).
Variations: I often sub applesauce for part of the oil (up to half) and sometimes use melted butter in place of the oil), use 50% whole wheat flour, decrease the sugar to 3/4 cup (especially if using very ripe bananas), and very often, I double the recipe and make two loaves because it freezes great. Flour: don't pack the flour in the measuring cup. Fluff up the flour really well, scoop, and level.