Perfectly Moist Sour Cream Banana Bread

I have been making this banana bread recipe for years now. I've tried so many recipes only for them to turn out burnt, dry, too crumbly, too yellow, and other random texture issues that weren't quite what I was looking for. To me, the perfect banana bread is dense, moist, holds together, and turns out perfect every single time. For our family, that is this recipe. I love that I can throw all the ingredients together in one bowl, stir it up, and it's good to go in the oven. It's super easy with minimal steps, and turns out awesome every time.

Ingredients: 
1 cup sugar
2 eggs
1/2 cup oil
1 cup bananas, mashed (usually about three ripe bananas)
1/2 cup sour cream
1 tsp vanilla
1/2 tsp salt
1 tsp baking powder
1 1/2 cups flour

Directions:
Preheat your oven to 350º. Spray your bread pan with non-stick cooking spray, and then lightly coat with flour. In a large bowl mix your sugar, eggs, oil, bananas, sour cream, and vanilla until well combined. Then add in your salt, baking powder, and flour, and whisk to incorporate. Pour your mixture into your prepared bread pan, and bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.

Once it's out of the oven, run a knife along the edges of the loaf to separate it from the sides of the pan, and then carefully flip it out onto a serving plate to cool. Slice when ready to serve.