Flour's Famous Banana Bread

To the bowl of a stand mixer fitted with the paddle attachment (or large mixing bowl and electric mixer) add the eggs, sugar, and beat on medium-high speed until smooth, well-combined, and mixture is golden yellow in color, about 4 to 5 minutes.

Stop, scrape down the sides of the bowl, and with the mixer running on low speed, slowly drizzle in the oil. Don’t dump it all in at once. Beat at medium speed until incorporated, about 1 to 2 minutes.

Stop, scrape down the sides of the bowl, and add the bananas, sour cream, vanilla, and beat on medium-high speed until combined, about 1 to 2 minutes.

Stop, scrape down the sides of the bowl, and add the flour, baking soda, salt, cinnamon, and beat on low speed until just combined, about 1 minute.

Turn batter out into prepared pans, smoothing the tops lightly with a spatula if necessary, and bake for about 35 to 40 minutes (I baked 37 minutes), or until tops are domed, set, a toothpick inserted in the center crack comes out clean or with a few moist crumbs but no batter. Optionally, in the last 5 to 10 minutes of baking, tent pans with foil (loosely drape a sheet of foil over pans) to prevent excessive browning on the top and sides of bread before center cooks through.

Remove pans from oven and allow to them to cool on top of a wire rack for about 15 to 30 minutes before turning out onto rack to cool completely.